Do you have times you are craving for dessert that are made with fruit? This recipe is one of my favorite Hong Kong dessert and it is very easy to make. I got the small yellow mango at the Asian store, they are smaller, yellower and sweeter than the Mexican ones that you find in normal grocery stores which they are perfect for dessert or have it by itself.
Serve 6
Ingredients:
* 1 cup Tapioca
* 1 cup milk
* 1/2 yellow rock sugar
* 1 can coconut milk
* 4 mango, peeled, seeded and cut in 1" cubes
Directions:
1. In a medium saucepan, boil 3 cups of water. Put a spoon in the saucepan to prevent tapioca sticking together. Add tapioca into the boiling water, then turn down the heat to low-simmer for 15 minutes. Stir constantly. Off heat, cover tapioca, for 30 minutes.
2. In another medium saucepan, heat 1 cup of water, milk and sugar in medium heat. Once liquid started to boil, turn heat to simmer, until sugar is all melted. Add in coconut milk, turn heat up to medium. Stir constantly, until milk mixture is boiling, then immediately turn off heat and let it cool. If you want the dessert to be cold, put the coconut mixture into the refrigerator for 3 hours before serving.
3. Drain the tapioca and wash with cold water to wash off the starch to help with breaking them apart. Evenly distribute tapioca into 6 bowls, then add coconut milk mixture. Top with mango and serve.
Serve 6
Ingredients:
* 1 cup Tapioca
* 1 cup milk
* 1/2 yellow rock sugar
* 1 can coconut milk
* 4 mango, peeled, seeded and cut in 1" cubes
Directions:
1. In a medium saucepan, boil 3 cups of water. Put a spoon in the saucepan to prevent tapioca sticking together. Add tapioca into the boiling water, then turn down the heat to low-simmer for 15 minutes. Stir constantly. Off heat, cover tapioca, for 30 minutes.
2. In another medium saucepan, heat 1 cup of water, milk and sugar in medium heat. Once liquid started to boil, turn heat to simmer, until sugar is all melted. Add in coconut milk, turn heat up to medium. Stir constantly, until milk mixture is boiling, then immediately turn off heat and let it cool. If you want the dessert to be cold, put the coconut mixture into the refrigerator for 3 hours before serving.
3. Drain the tapioca and wash with cold water to wash off the starch to help with breaking them apart. Evenly distribute tapioca into 6 bowls, then add coconut milk mixture. Top with mango and serve.
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