Coconut Tapioca Pudding Recipe with Spicy Strawberry Sauce

We begin making the Coconut Tapioca Pudding Recipe with Spicy Strawberry Sauce by following the procedure

Combine the ginger, thai basil, coriander and lemon grass in food processor; blend until combined. Transfer the se ground ingredients to a medium saucepan; add 2 cups water and bring the mixture to a rolling boil.

Turn off the heat and allow the mixture to steep uncovered in the pan for about 20 minutes.

Pour the mixture into strainer set over heavy large saucepan; press on solids to release flavoured liquid into the pan below. Discard solids in strainer.

Add milk and sugar to flavoured liquid into a pan; bring to boil. Drain the tapioca from the soaked water and stir in soaked tapioca into the milk mixture; return to boil.

Reduce the heat to medium and simmer uncovered until the tapioca is cooked and the mixture thickens and is reduced, stirring frequently. Finally stir in coconut milk (pudding will be runny at this stage).

Transfer to bowl and allow it to cool completely.

Toss strawberry cubes, sugar, lime juice, and cayenne in medium sauce pan bowl and set it over medium heat. The strawberries will begin to soften and give you juices.

Allow it to simmer for 5 minutes until the strawberry softens and turns a little sticky and thick. Turn off heat and allow it to cool completely.

Divide tapioca among 6 stemmed glasses or bowls. Top with spiced strawberry mixture; garnish with basil sprigs. Cover the coconut and taipan pudding with cling wraps and refrigerate overnight.

Serve the  Coconut Tapioca Pudding Recipe with Spicy Strawberry Sauce pudding will simply makes the meal complete for the holiday Dessert party.