Mango Tapioca Coconut Cream

Mango Tapioca Coconut Cream

Ingredients –

3 cups Coconut Milk
Brown Sugar
Sago (Sabudana)
1 Mango
Almond Slivers


Boil 3 cups coconut milk with brown sugar on low flame until thick. Cool.

Soak Sago (Sabudana) overnight and boil until soft

Remove the pulp of the mango and strain until smooth

Mix all ingredients well and serve in a halved coconut shells

Top with roasted almond slivers and crushed ice. Serve chilled!


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