Tapioca and Thai Chili Dessert - Food Services

Ingredients

• 48 fluid ounces (6 cups) water
• ¼ cup small pearl tapioca
• 13 ½ fluid ounces (1 can) unsweetened coconut milk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 8 fluid ounces (1 cup) condensed milk
• 1 young coconut, meat only, shaved thin
• 6 fluid ounces (¾ cup) water
• 3 1/2 ounces (½ cup) sugar
• 6 medium leaves lemon balm
• 1 teaspoon Kikkoman ® Gluten-Free Thai Style Chili Sauce
• ½ teaspoon lime juice
• 1 sheet silver gelatin
• 3 1/2 ounces (½ cup) granulated sugar
• 4 fluid ounces (½ cup) water
• 2 pounds ripe large Tommy Atkins mango, peeled and chopped
• 1 1/2 fluid ounces (3 tablespoons) lemon juice
• ¼ teaspoon salt
• 3 tablespoons Kikkoman ® Gluten-Free Thai Style Chili Sauce
• 1 ripe Ataulfo mango, peeled and sliced
• 1 teaspoon honey