Home / Mint-lounge / Cooking with Lounge | Creamy delight

Coconut tapioca pudding

Serves 3-4


500ml milk

100g sugar

25g butter

40g desiccated coconut

50g tapioca pearls (sago)

250g semi-whipped cream

5g gelatin

10g mango purée

A wafer or breadstick for garnish

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Pour a little mango purée into small glasses and fill them up with the pudding. Refrigerate for an hour or till the pudding sets. To serve, stick a breadstick or wafer into it.

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