The Chef
Ian Chalermkittichai of Kittichai

Servings
Serves 4

Ingredients
1 cup small pearl tapioca
2 cups canned coconut milk
1 cup sugar
1 teaspoon salt
1/2 cup mix of ripe mango, young coconut, corn kernel, palm seeds, and coconut gelée
1 teaspoon basil seeds bloomed in 11/4 tablespoons water
Lime or passion-fruit sorbet

Cooking Instructions
Bring 4 cups of water to boil in a medium saucepan. Add the tapioca and simmer for 30 minutes or until the pearls turn clear, stirring to make sure the tapioca does not stick to the bottom of the pan. Add the coconut milk, sugar, and salt to a separate medium saucepan, place over medium heat, and whisk until the sugar dissolves and the coconut syrup comes to a boil. Set aside to cool.

Pour the coconut syrup into the tapioca and whisk until combined. Stir in the fruit and the bloomed basil seeds. Serve at room temperature with lime or passion-fruit sorbet on the side.

Best With
Spicy Thai Beef Salad with Long Beans


Photograph by Mitchell Feinberg