Ingredients
1 cup small pearl tapioca
2 cups canned coconut milk
1 cup sugar
1 teaspoon salt
1/2 cup mix of ripe mango, young coconut, corn kernel, palm seeds, and coconut gelée
1 teaspoon basil seeds bloomed in 1 1/4 tablespoons water
Lime or passion-fruit sorbet
2 cups canned coconut milk
1 cup sugar
1 teaspoon salt
1/2 cup mix of ripe mango, young coconut, corn kernel, palm seeds, and coconut gelée
1 teaspoon basil seeds bloomed in 1 1/4 tablespoons water
Lime or passion-fruit sorbet
Description
Achieve An Elusive Balance Of Sweet, Salty, And Sour In A Creamy Dessert Of Tapioca Pudding Flecked With Mango, Coconut, And Corn And Topped With Sorbet.
New York Magazine
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