Mango Tapioca in Coconut Milk

This Filipino favorite features soft tapioca pearls in coconut milk and a topping of sweet Philippine mangoes. It’s the perfect ending to a feast of local flavors.

Serves 5 to 6

Prep Time 2 hours,

      including chilling time

Ingredients:

1/2 cup uncooked mini tapioca pearls 

(sago)

1 (400-ml) can coconut milk

2/3 cup milk

1/4 cup sugar

flesh from the cheeks of 2 mangoes, diced

toasted desiccated coconut, for garnish

Procedure:

1  Cook tapioca pearls according to package directions.

2  Combine coconut milk, milk, and sugar in a heavy saucepan over medium heat. Bring to a boil. Remove mixture from heat and allow to cool. Once cool, place in the refrigerator to chill for 1 hour.

3  Combine tapioca pearls and coconut milk mixture in a bowl. Mix well, then divide among serving glasses. Top with diced mangoes and toasted desiccated coconut.