Mango pudding with tapioca and coconut milk

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Mango pudding with tapioca and coconut milk

Mango pudding with tapioca and coconut milk

Ingredients
1. Small tapioca, Jade Leaf brand 250g
2. Monin mango syrup 250g
3. Mango 250g
4. Coconut cream 200g
5. Granulated sugar 50g
6. Whipping cream, non-sweetened 100g
7. Gelatin powder 15g
8. Water 30g
9. Lime juice 5g
10. Salt, sparingly

Methods
To prepare gelatin: Combine water and gelatin.  Set aside.
To make pudding: Combine Monin mango syrup with sugar, whipping cream and lime juice together.  Heat on a stove until boiled.  Add the gelatin from above and stir until melted.  Leave to cool.
To prepare tapioca: In a pot, add coconut cream, salt, cooked tapioca.  Stir continuously to prevent tapioca from sticking together.
To serve: Add a half glass full pudding into a serving glass.  Put in a refrigerator to stabilize the texture for about 1 hour.  Then, add tapioca and coconut milk.  Top with mango and mint leaves before serving.

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