Directions

1. Tapioca con Leche
   
   1. Soak tapioca in coconut milk and water for 30 min.
   2. Transfer to a medium sauce pot. Add sugar, salt, cinnamon stick, and vanilla bean. Bring to a boil.
   3. Reduce heat to low. Simmer for 30 min stirring occasionally to keep the tapioca from sticking to the bottom of the pot.
   4. Remove from heat, dispose of the cinnamon stick and vanilla bean, and transfer to individual dishes.
   5. Chill for a minimum of 2hrs in the refrigerator or overnight.
2. Mango Confit Purée
   
   1. Add all ingredients to a medium saucepan. Bring to a boil and reduce to a simmer for 20 minutes.
   2. Using a standing blender or immersion blender, blend until a smooth purée is formed.
   3. Add purée to the top of the tapioca con leche.
   4. Chill for a minimum of 2hrs or overnight.
3. Biscochito
   
   1. Preheat oven to 350 degrees.
   2. Combine all ingredients in a large bowl. Using a pastry cutter (or your hands), mix until combined.
   3. Chill dough for 30 min.
   4. Remove from the refrigerator and roll out until the dough is 1/4 inch thick. Cut the dough using a cookie cutter of your choice.
   5. Bake for 10 minutes. Enjoy with Mango Tapioca con Leche!