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Coconut Mango Tapioca with Thai Basil

Exotic tapioca with basil.

Photo of Coconut Mango Tapioca with Thai Basil


1 cup dry pearl tapioca
14 oz unsweetened coconut milk
1-3/4 cups whole milk
1 cup water
1 tbsp fresh ginger, chopped
1 tbsp Thai basil leaves, coarsely chopped
1 tsp chopped fresh cilantro
2 tsp grated lime peel
1 tbsp lemongrass paste
1 cup sugar
2 cups DOLE® Chef-Ready Cuts Mango Cubes
1 tbsp unsweetened shredded coconut
1 tbsp fresh lime juice
1 dash cayenne pepper
Thai basil leaves, julienned


  1. Soak tapioca in coconut milk in 2-quart sauce pan for 30 minutes.  Set aside.
  2. Stir together milk, water, ginger, basil, cilantro, lime peel, lemon grass paste, in medium sauce pan.  Heat to boiling; remove from heat; let steep for 30 minutes.
  3. Pour milk herb mixture through strainer into tapioca; stir in sugar.  Bring to boil; reduce heat to simmer and cook for 30 to 40 minutes, or until tapioca is translucent and soft.
  4. Stir in mango cubes, shredded coconut and lime juice.  Refrigerate 6 to 8 hours or overnight.  Serve cold in glasses or bowls; garnish with basil and cayenne, if desired.
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