Coconut-Mango Tapioca with Thai Basil

1 cup dry pearl tapioca
14 oz. unsweetened coconut milk
1 ¾ cups whole milk
1 cup water
1 Tbsp. fresh ginger, coarsely chopped
1 Tbsp. Thai basil leaves, coarsely chopped
1 tsp. grated lime peel
1 Tbsp. prepared lemon grass paste
1 cup sugar
2 cups frozen mango cubes, thawed and drained
1 Tbsp. unsweetened shredded coconut
1 Tbsp. fresh lime juice
dash cayenne pepper
Thai basil leaves, julienned, for garnish

1.    Soak tapioca in coconut milk in 2-qt. saucepan for 30 minutes. Set aside.
2.    Stir together milk, water, ginger, basil, cilantro, lime peel, lemon grass paste, in medium saucepan. Heat to boiling; remove from heat; let steep for 30 minutes.
3.    Pour milk-herb mixture through strainer into tapioca; stir in sugar. Bring to boil; reduce heat to simmer and cook for 30 to 40 minutes, or until tapioca is translucent and soft.
4.    Stir in mango cubes, shredded coconut and lime juice. Refrigerate 6 to 8 hours or overnight. Serve cold in glasses or bowls; garnish with basil and cayenne, if desired.

Photo and recipe: Dole