Diploma in Advanced Culinary Arts | Baking & Patisserie 378 Yield: 2 - 3 portions Ingredients Method Tapioca Pudding 1. Boil water in a sauced pan, add tapioca and cook it until soft. 2. Drain and rinse with cold water to separate each piece. Set it aside in the water. 3. Bring coconut milk and palm sugar to boil in another sauce pan. 4. Add stirred tapioca and boil again. 5. Reduce the heat and simmer uncovered until it thickens and reduced. Stirring frequently. 6. Cool and pour into serving dishes. Refrigerate. Mango Salsa 7. Dice mango and toss with lemon juice, mint and vanilla paste. 8. Scoop salsa on the top of the pudding and chill until serve. Coconut Tapioca Pudding Tapioca Pudding Small pearl tapioca ¼ cup Coconut milk 250 ml Water A/R Palm sugar ¼ cup Mango Salsa Mango fresh 1 pc Mango paste ¼ tsp Mint 1 sprig
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