Chilled Mango, Coconut and "Pearl" Puddings

By Tdy Ok Rabu, 28 Juni 2017

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This dessert is very delicious, can make your life more colorful like the beauty of this pudding.



SERVES 4

READY IN 35 MINS

• 60g large tapioca pearls, soaked for 20 minutes
• 2 large ripe mangoes
• 125ml coconut cream
• 175ml whole milk
• 2-3 tbsp sugar
• 5 tbsp grated coconut

OPTIONAL GARNISHES:

• crispy tapioca pearls (see masterclass)
• crystallised rose petals
• flaked roasted almonds
• fresh coconut shards
• mango wedges

How To:

1. Bring a large pot of water to the boil. Add the soaked tapioca pearls, cover and cook for 14 minutes. Take off the heat and leave to finish cooking for another 10 minutes, or until they are translucent. You want to keep an eye on them as if they overcook, they become gluey. Pour straight into a sieve and place in a large bowl of cold water and set aside.
2. Slice the cheeks from the mangoes and scoop out the flesh, keeping all the juices as you work. Set one cheek aside. Put the rest into a blender with the juices, trying to get as much flesh and juice off the rest of the mango as you can; put this straight into the blender. Add the coconut cream, milk and sugar. Blend until smooth. Add half the coconut. Taste and adjust the sugar to taste. Add the cold pearls to the mango cream and chill until ready to eat.
3. When you are ready to serve, chop the reserved mango into slivers. Pour the mango cream into small bowls, pile some of the mango in the middle, top with the remaining fresh coconut and crispy tapioca pearls and serve chilled.

Per serving: 469 cals, 29.4g fat