Cream of Coconut and Mango Soup

  1. In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla.
  2. Bring to a simmer and let cool.
  3. Chill, covered, overnight.
  4. In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes.
  5. Drain the tapioca.
  6. Strain the coconut mixture.
  7. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened.
  8. Transfer to a bowl and stir in the cream.
  9. Let cool and chill, covered, until cold.
  10. In a bowl, combine mango with orange juice, lime juice and sugar.
  11. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl.
  12. Garnish with mint leaves.

pearl tapioca, water, fresh coconut milk, combination regular milk, sugar, cardomon pods, lemon grass, quarter, vanilla bean, cream of coconut, freshsqueezed orange juice, freshsqueezed lime juice, sugar, mint sprigs

Taken from www.foodgeeks.com/recipes/4713 (may not work)

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