A couple of listeners have asked us to talk you through Tapioca Pudding. It's the sort of thing you can buy in the fridge section of health food stores and at specialty Thai Dessert Takeaway places - but unlike it's spiritual sister Bubble Tea, this is pretty easy to make!

Boil 3 cups of water

Add in 1/2 cup of tapioca pearls

Stir and keep an eye on it. The pearls will go from opaque white to translucent and glassy.

Don't overcook it. Take it off the heat when there's still a white nucleus.

Srain and rinse in cold water, stirring with clean hands.

In a seperate small saucepan, cook up

1 cup of coconut milk,

1/2 cup sugar,

1 knotted pandan leaf

Warm the coconut sauce on the stove to thoroughly dissolve the sugar.

Once warmed through, add back in the cooked tapioca. Stir gently. Spoon or pour out into serving cups and top with sour mango or regular mango, and if mango is out of season, top with any fruit such as paw paw, melon, tinned mandarin, pomegranate, etc. Leave to set in the fridge or eat still warm.

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