Mango, Pineapple, Lime and Coconut Tapioca – Little Big H
This really is a deliciously healthy snack, dessert or even breakfast. I froze the remainder to see how it would stand up to being defrosted and reheated, and it was perfect. So double the recipe if you like and freeze what you don’t use for another day – enjoy…
Mango, pineapple, lime, coconut tapioca
- 100 g tapioca pearls
- 60 ml coconut cream
- 2 tablespoon pure maple syrup
- 1 lime
- 1 mango, diced
- 1/4 fresh pineapple, peeled, cored and diced
- Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; set aside
- Combine the coconut cream and maple syrup in a saucepan and heat through until combined; set aside to cool slightly
- Cut the peal from the lime and segment them by cutting as close to the membrane as possible on either side of each natural segment. Work your way around the lime until you have cut all the segments out. Roughly dice the segments
- Combine the lime, mango, pineapple, tapioca and the coconut mixture and stir to combine
- Spoon into individual bowls and serve
- Suitable to freeze;
- If left in the fridge it will set slightly. I popped it in the microwave for a few seconds and it separated the mixture again
Adapted from Lotus Asian Flavours by Teage Ezard Adapted from Lotus Asian Flavours by Teage Ezard Little Big H http://littlebigh.com/ 