Chilled Coconut Tapioca pudding flavoured with Kaffir Lime and topped with Mango is the perfect dessert for summer. Light, flavourful and oh so summery!
Its mid-May and we are experiencing one of the hottest summers here in Bangalore. So today there is a chilled coconut tapioca pudding flavoured with kaffir lime and topped with mango to deal with the heat. It is a very refreshing dessert to make in this scorching summer heat, plus its vegan and gluten-free. A totally a win-win situation if you ask me.
Kaffir lime is probably one of the most aromatic herbs used in southeast Asian cuisine. And I love how it works both in sweet as well as savoury dishes. I must insist that you use it in this particular dish as its easily available in most gourmet stores or online. And if you can’t find it, our desi lemon leaves work too.
Sago a.k.a., tapioca pearls or sabudana is pretty much a staple in all Indian homes. And my personal favourite way to eat it is in the form of sabudana khichdi. My mother in law also makes a delicious payasam with it. And honestly, this pudding is so similar to payasam. Coconut milk, mild sugar cooked together vs milk and jaggery cooked along with sago. Same difference right?
With a handful of ingredients (5 to be precise), only 20 minutes to get ready this will become your summer go to dessert once you try it!
Coconut Tapioca pudding with Kaffir Lime and Mango
- 40 g sago ¼ cup, tapioca pearls
- 80 ml water
- 70 g granulated sugar ⅓ cup
- 400 ml coconut milk 1.5 cups
- 2 kaffir lime leaves
- Lime zest of one kaffir lime
- 1/2 cup Mango cubes (or more)
- Take the sago (tapioca pearls) in a dish and pour water just enough to fully cover it and let it soak for an hour.
- The sago should have fluffed up or doubled in volume and not sticky and should mash easily when squished between your finger and thumb. If it is still hard, sprinkle some more water and let it sit for about 30 mins.
- Take a saucepan and add the coconut milk, sugar and the kaffir lime leaves.
- Place it over medium-high heat. Stir until the sugar is fully dissolved and the milk starts to boil.
- Add the sago to the coconut milk and let it cook over medium heat until the pearls turn transparent and the mixture has come to a boil.
- Remove the saucepan from heat as the pudding will continue to thicken as it cools.
- At this point, you can remove the kaffir lime leaves and add in the lime zest.
- Chill it in the fridge until ready to serve.
- Serve the chilled pudding with mango on top cubes for a contrast in colour, taste and texture.