Infused Thai Coconut Lime Tapioca Pudding with Mango and Toasted Sesame

A silky, chilled infused dessert with creamy coconut, bright lime, soft tapioca pearls, ripe mango, and a subtle toasted sesame finish. Completely different direction from the last few.

Yield

6 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Coconut Milk Batch Potency

This infusion makes 2 cups infused coconut milk

• Total batch potency: approximately 560 mg THC
• 2 cups = 32 tablespoons
• Each tablespoon = approximately 17.5 mg THC

Recipe Potency

This pudding recipe uses:

• 8 tablespoons infused coconut milk

So:

• 8 tablespoons × 17.5 mg = 140 mg THC total in recipe
• Divided into 6 servings = approximately 23.3 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Coconut Milk

• all of the decarboxylated cannabis
• 2 cups full-fat canned coconut milk
• 1 teaspoon sunflower lecithin, optional

For the Tapioca Pudding

• 1/2 cup small pearl tapioca
• 1 1/2 cups regular coconut milk
• 1 cup whole milk
• 8 tablespoons infused coconut milk
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lime zest
• 2 tablespoons fresh lime juice

For Topping

• 1 large ripe mango, diced
• 2 tablespoons toasted sesame seeds
• 2 tablespoons unsweetened shredded coconut, toasted
• extra lime zest for garnish
• fresh mint, optional

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Coconut Milk Instructions

1. Add the decarboxylated cannabis and coconut milk to a small saucepan.
2. Stir in lecithin if using.
3. Keep over very low heat for 2 to 3 hours, stirring occasionally.
4. Do not let it boil hard.
5. Strain through cheesecloth or a fine mesh strainer.
6. Cool and store.
7. Measure out 8 tablespoons for this recipe.

Tapioca Pudding Instructions

1. Soak the tapioca pearls in cool water for 20 to 30 minutes, then drain.
2. In a saucepan, combine the regular coconut milk, whole milk, infused coconut milk, sugar, and salt.
3. Bring to a gentle simmer over medium-low heat.
4. Stir in the drained tapioca pearls.
5. Cook gently for 15 to 20 minutes, stirring often, until the pearls turn mostly translucent and the mixture thickens.
6. Remove from heat and stir in the vanilla, lime zest, and lime juice.
7. Let cool for 15 minutes, then spoon into serving glasses or bowls.
8. Chill for at least 2 hours.

Finish and Serve

1. Top each pudding with diced mango.
2. Sprinkle with toasted sesame seeds and toasted coconut.
3. Finish with extra lime zest and mint if using.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 pudding cup
• Potency per serving: approximately 23.3 mg THC

Storage Notes

• Store covered in the refrigerator for up to 3 days.
• Stir gently before serving if any separation appears.
• Best served cold.