This Filipino favorite features soft tapioca pearls in coconut milk and a topping of sweet Philippine mangoes. It’s the perfect ending to a feast of local flavors.
1/2 cup uncooked mini tapioca pearls
1 (400-ml) can coconut milk
2/3 cup milk
1/4 cup sugar
flesh from the cheeks of 2 mangoes, diced
toasted desiccated coconut, for garnish
1 Cook tapioca pearls according to package directions.
2 Combine coconut milk, milk, and sugar in a heavy saucepan over medium heat. Bring to a boil. Remove mixture from heat and allow to cool. Once cool, place in the refrigerator to chill for 1 hour.
3 Combine tapioca pearls and coconut milk mixture in a bowl. Mix well, then divide among serving glasses. Top with diced mangoes and toasted desiccated coconut.