Spicy Coconut Tapioca with Mango and Blackberries | La Cucina Grandinetti
Indulge in a tropical coconut tapioca pudding topped with mango and blackberry salad, inspired by Bobby Flay's Mesa Grill Cookbook. Perfect for special occasions or a delightful dessert.
Ingredients
- 1/2 cup tapioca
- 2 (14 ounce) cans of unsweetened coconut milk
- 2 cinnamon sticks
- 1 (1 inch) piece fresh ginger, peeled
- grated zest of 1 lime
- 1/2 serrano chile (optional)
- 1/2 whole nutmeg, crushed
- 1/4 cup sugar
- 1/3 cup simple syrup
- 1/3 cup creme fraiche
- Mango and Blackberry salad (see below for recipe)
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