Tapioca and Thai Chili Dessert

Directions

Coconut Tapioca 

1. In a medium pot, bring the water to a rolling boil. 
2. Add the tapioca pearls and reduce to medium heat. Cook for 20 minutes, stirring occasionally to prevent sticking. 
3. Once the pearls are translucent, strain through a fine mesh sieve and rinse under cool water for 30 seconds. 
4. Transfer the pearls to a medium bowl and mix in coconut milk, vanilla extract, salt, and condensed milk. 
5. Refrigerate for 2 hours or until fully chilled. 

Coconut Chips 

1. Open the young coconut. Drain the coconut water and separate the meat from the shell using a butter knife. 
2. Peel off the brown outer layer and rinse the coconut meat with water. 
3. Use a vegetable peeler to shave the coconut meat into thin strips. 
4. Spread evenly on a silpat-lined baking tray in a single layer. 
5. Bake at 140°F for 45 minutes to 1 hour or until lightly golden and crisp. 
6. Let cool and store in an airtight container. 

Thai Chili Sauce Gelee 

1. In a small saucepan, simmer the water and sugar. Add lemon balm leaves, bring to a boil, then reduce to low heat and steep for 15 minutes. 
2. Bloom the gelatin in ice water; set aside. 
3. Strain the infused liquid into a medium bowl. 
4. Whisk in Thai Style Chili Sauce, lime juice, and the bloomed gelatin until fully dissolved. 
5. Pour into a 4×4-inch pan and chill in the refrigerator for approximately 1 hour or until firm. 
6. Using a paring knife, score the gelee into small, uniform cubes. 

 Thai Chili Mango Sorbet 

1. Combine sugar and water in a saucepan and heat over medium until the sugar dissolves. Let cool completely. 
2. In a blender, combine mango, lemon juice, salt, chili sauce, and the cooled syrup. Blend until smooth. 
3. Process in an ice cream machine according to manufacturer’s instructions or pour into a container and freeze overnight. 

Fresh Mango 

1. Slice mango flesh from the pit using a sharp knife. 
2. Scoop flesh from the skin using a spoon. 
3. Cut into ¼-inch strips, then into small cubes. 
4. In a small bowl, gently toss with Thai Style Chili Sauce, honey, and lime juice. 

To Assemble 

1. Place a 3-inch ring mold in the center of a plate. Fill with chilled coconut tapioca and smooth the surface.
2. On the right side of the tapioca, place three cubes of Thai chili gelee.
   Spoon the fresh mango mixture between the gelee cubes. 
3. On the left side of the tapioca, add a scoop of Thai chili mango sorbet. 
4. Garnish with coconut chips and fresh lemon balm leaves. 

Recipe created in partnership with Chef Maria at The Funky Frenchie.