The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coconut pearls with stone-fruit salad and mango sorbet


You'll need

2 each nectarines, white peaches and nectacots (see note), cut into thin wedges   Mango sorbet 650 gm mango flesh, coarsely chopped (about 3 mangoes) 60 gm caster sugar 80 gm liquid glucose   Coconut pearls 370 gm (2 cups) tapioca pearls (see note) 650 ml coconut milk 45 gm light palm sugar, crushed   Palm sugar caramel 120 gm light palm sugar 60 ml (¼ cup) lime juice

Method

  • 01
  • For mango sorbet, blend ingredients in a blender until smooth and freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
  • 02
  • For coconut pearls, bring a large saucepan of water to the boil over high heat. Add tapioca pearls and stir until liquid returns to the boil, then stir occasionally until pearls are translucent (10-15 minutes). Drain through a fine sieve and rinse under cold running water to remove the starch, then drain and refrigerate until chilled (2-4 hours).
  • 03
  • Meanwhile, combine 250ml coconut milk, palm sugar and 2 tsp sea salt in a small saucepan and bring to the boil, stirring until sugar dissolves (1-2 minutes). Remove pan from heat and cool. Add cooled tapioca pearls and remaining coconut milk, refrigerate until required.
  • 04
  • For palm sugar caramel, combine palm sugar and 125ml water in a small saucepan. Stir occasionally over medium heat until sugar dissolves, then cook until caramelised (10-15 minutes). Add lime juice, stir to dissolve and remove from heat. Cool.
  • 05
  • Divide coconut pearls among chilled glasses, toss fruit in a little palm sugar caramel in a bowl. Spoon over coconut pearls, then drizzle with extra caramel. Serve immediately with mango sorbet.
Note Nectacots are available from select greengrocers. If unavailable, substitute with another stone fruit. Tapioca pearls are available from Asian and select supermarkets.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Pink moscato.

Featured in

Jan 2009

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×