Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

Name: Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango
Yield: Makes 6 Servings
Ingredients: 1 2x1-inch piece fresh ginger, peeled, sliced; 1 1x1-inch piece fresh galangal,* peeled, sliced; 10 Thai basil leaves*; 6 fresh cilantro sprigs; 2 kaffir lime leaves* or 2 teaspoons grated lime peel; 1 tablespoon sliced lemongrass*; 2 cups water; 2 cups whole milk; 1/2 cup sugar; 1/2 cup small pearl tapioca* (not quick-cooking); 1 13.5- to 14-ounce can unsweetened coconut milk*; 1 large mango, peeled, cut into cubes; 1 tablespoon fresh lime juice; Pinch of cayenne pepper; Thai basil sprigs

By Elizabeth FalknerPhotography by Mark Thomas

December 31, 2005

Recipe notes