Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

Ingredients

• 1 pinch ground pepper 
• 6  cilantro leaves fresh
• 1 inch galangal fresh peeled sliced
• 1 inch ginger fresh peeled sliced
• 1 tablespoon lemon grass sliced
• 1 tablespoon juice of lime fresh
• 2  kaffir lime leaves grated
• 1 large mangos peeled cut into cubes
• 0.5 cup sugar 
• 0.5 cup .3 oz. of pearl tapioca (not quick-cooking)
• 6 servings thai basil 
• 10  basil 
• 13.5 ounce coconut milk unsweetened canned
• 2 cups water 
• 2 cups milk whole

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Combine first 6 ingredients in food processor; blend 20 seconds.
2. Transfer to medium saucepan; add 2 cups water and bring to boil.
3. Remove pan from heat and let steep uncovered 20 minutes.
4. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
5. 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).
6. Transfer to bowl. Cover and refrigerate overnight.
7. 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.
8. *Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.