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
Tools
- 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.