Wednesday, 18 January 2017

Coconut tapioca with mango, pineapple and passionfruit

Thanks for the link to this recipe Jill H, it was delicious with a dollop of homemade yoghurt, Anne

Coconut tapioca with mango, pineapple and passionfruit

"A tapioca recipe to win over the haters! This fresh, creamy favourite is the perfect lightweight dessert."


150g small pearl tapioca; 500ml water;1 vanilla pod; 250ml coconut cream; 200g sugar; 2 eggs; 2 mangoes, peeled and chopped; 40m pineapple juice; 1 tbsp passionfruit pulp


1.In a saucepan combine the tapioca, water and vanilla pod and let it simmer over a low heat, stirring occasionally, until the tapioca is tender and translucent and the water has been absorbed.

2.Remove from the heat and stir in the coconut cream. Set aside and leave to cool down.

3.In a large bowl, whisk the sugar and eggs together. Gradually whisk in a third of the cooled tapioca mixture, then combine with the remaining mix.

4.Return the mixture to the saucepan and cook over a low heat for several minutes to allow the mixture to thicken. Remove the vanilla bean, scrape out the seeds and add to the mixture. Take off the heat and let it cool.

5.Mix the chopped mango with the pineapple juice and juice and the passionfruit pulp. Layer as desired with the cooled tapioca mixture and serve.

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