Coconut Tapioca Pudding with Spicy Strawberry Sauce

Steps

1. 1Combine the ginger, Thai basil, coriander and lemongrass in a food processor; blend until combined. Transfer the ground ingredients to a medium saucepan; add 2 cups water and bring the mixture to a rolling boil.
2. 2Turn off the heat and allow the mixture to steep uncovered in the pan for about 20 minutes.
3. 3Pour the mixture into a strainer set over a heavy large saucepan; press on solids to release flavoured liquid into the pan below. Discard solids in strainer.
4. 4Add milk and sugar to flavoured liquid in a pan; bring to boil. Drain the tapioca from the soaked water and stir in soaked tapioca into the milk mixture; return to boil.
5. 5Reduce the heat to medium and simmer uncovered until the tapioca is cooked and the mixture thickens and is reduced, stirring frequently. Finally stir in coconut milk (pudding will be runny at this stage).
6. 6Transfer to a bowl and allow it to cool completely.
7. 7Toss strawberry cubes, sugar, lemon juice, and cayenne in a medium saucepan and set it over medium heat. The strawberries will begin to soften and give off juices.
8. 8Allow it to simmer for 5 minutes until the strawberry softens and turns a little sticky and thick. Turn off heat and allow it to cool completely.
9. 9Divide tapioca among 6 stemmed glasses or bowls. Top with spiced strawberry mixture; garnish with basil sprigs. Cover the coconut tapioca pudding with cling wrap and refrigerate overnight.
10. 10Serve the Coconut Tapioca Pudding with Spicy Strawberry Sauce.