Tapioca and Mango Pudding

This is an old fashioned pudding with a modern twist. I adapted it from the recipe on the back of the Tapioca packet. I didn't have any limes on hand when I made it so it is shown with some toasted shredded coconut on top but the texture of the coconut is wrong for the pudding. I think that the brown colour from the palm sugar is not ideal - perhaps you could pour a thin layer of sweetened coconut cream on top but this would increase the calories unnecessarily, for those who care about calories.

Ingredients:
2 fresh mangoes, soft and ripe (not tart)
3/4 cup tapioca
6 cubes Jeeny's palm sugar (~85g)
3/4 cup water
1 star anise
pinch of salt
1 sachet Ayam's coconut milk powder (50g)
Lime rind curls (or slivers of preserved red ginger or fresh mint leaves)

Method:
Add tapioca to a large saucepan of boiling water and stir frequently to prevent clumping or sticking to the bottom. Cook for 15-20 min or until the beads just turn transparent. Strain in a large seive and rinse with cold water to separate the beads and remove the excess starch

Place 3/4 cup water into a small pan and add palm sugar, star anise and salt. Heat while stirring until the sugar is dissolved and then boil gently to reduce to a thin syrup.

Sieve coconut powder to remove lumps and add to tapioca. Stir in syrup.

Prepare mango and cut into small cubes. Divide the mango between 6 dessert glasses. Pour the tapioca over the top. Chill in refrigerator before serving.

Decorate with lime rind curls (or slivers of preserved red ginger or fresh mint leaves).