In this week's Kitchen Creations, we make mango pudding with tapioca pearls while we are in the midst of the mango season. Tiki's Grill and Bar Chef Ronnie Nasuti shows us how and shares some expert tips.
You can also find today's recipe in the Star Advertiser's Crave section under Betty Shimabukuro's "By Request" column. Or below.
Mango Pudding With Tapioca Pearls
1/2 cup small pearl tapioca (sold in Asian markets)
1 cup warm water
2 cups cold water
1/2 to 1 cup unsweetened coconut milk
1/2 cup mango puree
1/4 cup sugar
1 teaspoon vanilla extract
1 cup diced mango, plus additional diced fruit or berries (optional, for garnish)
Soak tapioca in warm water 30 minutes.
Bring 2 cups cold water and salt to boil in medium saucepan. Add tapioca with soaking water. Reduce heat to medium-low and cook 5 to 8 minutes, stirring frequently, until most of the pearls turn from white to translucent. Mixture will be thick and sticky; be careful it doesn’t burn on the bottom.
Add 1/2 cup coconut milk and mango puree; return to boil. Reduce heat, add sugar and stir to dissolve. Cook another 5 minutes to thicken slightly. Remove from heat; add vanilla. Cover and let sit 30 minutes. Pearls will expand fully. Add more coconut milk if too thick.
Stir in half the diced mango. Divide among dessert cups. Chill until firm.
Top with remaining mango and other fruit, if using. Makes 8 half-cup servings.