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Tapioca pudding with mango, coconut cream and kaffir lime

Serves: 9
Prep: 10 mins + 3 hrs soaking
Cook: 15

    This delicious gluten-free, low-sodium dessert is inspired from Thailand, where fragrant flavours abound. It’s easy to create and a much healthier option compared to usual puddings. Tapioca pearls are made from starch derived from the root of the cassava plant. The essential oils from the spices provide a subtle contrast to the creamy texture of the pudding. The tangy mango and passionfruit topping adds a refreshing note. Made using So Good Lite Soymilk, this dessert is deliciously vegan and tastes like summer. It truely is a gluten and dairy free delight 

    Ingredients

    • 1 cup small tapioca pearls, soaked in cold water for 3–4 hours or overnight, drained
    • 1 stalk lemongrass, finely sliced
    • 4 fresh kaffir lime leaves, rolled and finely sliced
    • 5-centimetre (2-inch) knob ginger, peeled and finely sliced or grated
    • 2 cups lite soy milk
    • 5 tablespoons natural maple syrup

    Topping
    • 1 large mango, peeled, cheeks cut into small cubes
    • pulp from 4 passionfruit
    • 9 tablespoons coconut cream
    • 9 kaffir lime leaves, rolled and very finely shredded

    Method

    1. Step 1

      Place lemongrass, kaffir lime and ginger into a small saucepan with 1 cup of water, cover and bring to boil. Turn off heat and steep for at least 20 minutes. Pour through a strainer into a larger saucepan (about 8-cup capacity), pressing down on the solids with a spoon to release all the flavoured liquid. Discard the solids.

    2. Step 2

      Add milk and maple syrup, and bring almost to boil. Stir in drained tapioca pearls and bring to boil, then turn down heat and simmer for about 5 minutes, stirring constantly, until the pearls are translucent.

    3. Step 3

      Divide tapioca into 9 glasses or small Asian dessert bowls, and allow to cool slightly, then refrigerate until required.

    4. Step 4

      Prior to serving, top each pudding with cubed mango and passionfruit pulp, and drizzle with some coconut cream. Garnish with the kaffir lime.

    Tips

    • Do not use boiling water to soak tapioca or it will turn to mush.
    • If in a hurry, quick soak it for 20 minutes in warm water.
    • Use a saucepan with a thick bottom when cooking tapioca to prevent sticking.
    • Buy tapioca pearls in the supermarket or Asian grocery stores. They are opaque white in colour when dry but become translucent after cooking.

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