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Coconut tapioca with lychee and pineapple
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Prep Time:
100 minutes
Cook Time:
20 minutes
Total Time:
120 minutes
Tropical Asian-inspired dessert for a memorable finale.
Ingredients:
  • 100g tapioca
  • 400ml can coconut milk
  • 1 vanilla bean, split lengthways, seeds scraped
  • 90g palm sugar
  • 0.60 gm salt
  • 560g can Brand Pitted Lychees in Syrup, drained
  • 1/2 pineapple, peeled, quartered, sliced
  • Small mint leaves, to serve
Instructions:
  • In a large saucepan, mix tapioca, coconut milk, vanilla bean and seeds, and 1 cup (250ml) water. Let it soak for 30 minutes. Simmer over medium heat, then reduce to low heat. Cook and stir occasionally for 15 minutes until tapioca is transparent. Remove from heat and stir in sugar and salt. Enjoy!
  • Allow the mixture to cool for 10 minutes. Discard the vanilla bean. Transfer the mixture to a bowl and refrigerate for 1 hour until completely chilled.
  • Divide tapioca evenly among bowls. Garnish with lychee, pineapple, and fresh mint leaves.

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