THAI COCONUT TAPIOCA PUDDING WITH CAYENNE-SPICED MANGO

Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango image

Provided by Elizabeth Falkner

Yield Makes 6 servings

Number Of Ingredients 15

1 2x1-inch piece fresh ginger, peeled, sliced
1 1x1-inch piece fresh galangal,* peeled, sliced
10 Thai basil leaves*
6 fresh cilantro sprigs
2 kaffir lime leaves* or 2 teaspoons grated lime peel
1 tablespoon sliced lemongrass*
2 cups water
2 cups whole milk
1/2 cup sugar
1/2 cup small pearl tapioca* (not quick-cooking)
1 13.5- to 14-ounce can unsweetened coconut milk*
1 large mango, peeled, cut into cubes
1 tablespoon fresh lime juice
Pinch of cayenne pepper
Thai basil sprigs

Steps:

Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.
*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.