Coconut tapioca cream with mango compote

I'm not really sure whether I can actually review this recipe - I left out the mangos, and I used larger tapioca instead of small ones, which apparently makes a huge difference. The problem was that the tapioca pearls just wouldn't become transparent and cooked - and I'm not even mentioning the problem of how you should check if it's become cooked - read: transparent - if it's constantly covered by a thick coat of coconut milk. Our tapioca in any case didn't get cooked, no matter how long we let it bubble on the stove, and no matter how much extra milk and coconut milk we added to make up for the liquid that evaporated in the mean time. In the end we had some very dense coconut creme with half-raw tapioca pearls in it which made us feel sick.

If I try this again (and very likely I will, tapioca and mango and coconut is just a combination I can't take my hands off), I'll probably cook the tapioca seperately in water to be able to control the process, and possibly use small tapioca as well. Don't use the whole amount of sugar, coconut milk is pretty sweet on its own, and so is mango, if you're not very unlucky.