Coconut Tapioca Pudding with Cayenne-Spiced Mango

[m00n]

I made two servings of this because it wasn't really feasible to make just one, but solange is vegan and will not eat any of it, though she claims that it smells really good. Would anyone be interested in coming over tonight and maybe partaking in a glass? It can probably serve two people if you're conservative...

Comments

[anonymous]

Really, it makes no sense at ALL to use both milk and coconut milk... especially when that's the only thing preventing the recipe from being vegan.

I think the whole thing would be better with rice instead of tapioca.

[m00n]

Making this recipe with entirely coconut milk would certainly have changed it rather dramatically. Unlike regular milk, coconut milk will not set into "pudding" in the refrigerator after being cooked (pudding is generally made with whole cow milk). It would also have made the recipe much sweeter, much lower in saturated fat (big flavor and texture change), and the coconut milk would also likely have overpowered the cilantro, lemongrass, lime, and ginger. The coconut milk only goes in at the end, after the cooking process, and the reason, as far as I can tell, is to make it taste like coconut.

I think that rice would have been good too, but not necessarily better. Just different.

[basseykay]

Mmmm, that looks good.

And thanks for the post card!

[m00n]

It was...

And you're welcome!

[___temporal]

im not sure i could have handled the cayenne pepper..
anyway, whereabouts are you living these days?