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 leaves, julienned, for garnish 1.    Soak tapioca in coconut milk in 2-qt. ...

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