Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

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

Directions

• Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
• Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
• Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.

*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.

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