Stainless Steel Pot (2 Qt) - Ideal for heating coconut milk and tapioca pearls evenly with the perfect heat control to prevent burning, providing an excellent base for your Thai Coconut Tapioca Pudding.
Mixing Bowl - A large stainless steel bowl for mixing all ingredients, ensuring a well-blended pudding without clumps of tapioca.
Mesh Strainer - Useful for rinsing the coconut milk and straining out any impurities, ensuring a smoother pudding texture.
Digital Kitchen Scale - Precision is key in cooking; this scale can help measure the tapioca pearls and other ingredients accurately for consistent results.
Juicer - To extract fresh mango juice from the ripe fruit, enhancing the flavor profile of your spiced mango addition to the pudding.
Spoon - For stirring, folding ingredients together and taste testing during the cooking process.
Immersion Blender - Great for pureeing or blending ingredients like mango directly in the pot, ensuring a smoother texture.
Mixing Spoon - For efficient stirring and incorporation of ingredients while cooking your pudding.
Thin Spatula - Useful for gentle folding of ingredients, especially when adding in tapioca pearls to avoid clumping.
Measuring Cup - For accurate measurement of liquid and dry ingredients, essential in recipe success.
Pipette or Teaspoon - For adding precise amounts of spices like cayenne to achieve the perfect balance in your pudding.
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
Thai basil sprigs
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About