CoconutMango Tapioca with Thai Basil

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

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