- 1 2×1-inch piece fresh ginger, peeled, sliced
- 1 1×1-inch piece fresh galangal, peeled, sliced
- 10 Thai basil leaves
- 6 fresh cilantro sprigs
- 2 kaffir lime leaves or 2 teaspoons grated lime peel
- 1 tablespoon sliced lemongrass
- 2 cups water
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 cup small pearl tapioca (not quick-cooking)
- 1 13.5- to 14-ounce can unsweetened coconut milk
- 1 large mango, peeled, cut into cubes
- 1 tablespoon fresh lime juice
- Pinch of cayenne pepper
- Thai basil sprigs
- Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
- Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
- Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.
- Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.