Chilled Mango Coconut Cream with Grapefruit
Chef Linda Huang
Asian
Dessert
Creamy coconut with tapioca meets sweet mango, with a tart finish of grapefruit. This chilled dessert is perfect for hot summer days or as a light and refreshing conclusion to any meal.
Ingredients
1/4 C Tapioca Pearls (small pearl)
2 Large Ripe Mangoes, peeled and cut to cubes
- 1 Grapefruit, peeled and cut to small pieces
400ml Light or Whole Coconut Milk ( 1 can)
1⁄4 C Maple syrup
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Large Pot
Colander
Spoonula
Dessert Glasses
Paring Knife
Blender
Directions
Add coconut milk, half of the mango cubes and maple syrup into a blender. Blend all the ingredients into a smoothie form. Put the smoothie mixture into the refrigerator, and chill for around 2 hours.
Cook the tapioca: Boil a pot of water over medium-high heat. Place in tapioca and boil for 10 minutes. Stir continually to avoid the tapioca sticking to the bottom of the pot.
Remove the pot from the heat, set aside for around 15 minutes with the lid covered. Drain the water and rinse the tapioca under cold water for around 1 minute.
- Pour the smoothie mixture into each serving cups. Add cooked tapioca and top with mango and grapefruit.