Mango and papaya with coconut tapioca and lime syrup


Ready-made coconut tapioca is available from grocers, including Thomas Dux and Harris Farm. Try other tapioca flavours, too - passionfruit would be great here. Or if you have a little more time, make your own; see our recipe for coconut tapioca below.

You'll need

440 gm coconut tapioca 2 large mangoes, sliced 2 bananas, sliced ½ large papaya, sliced 3 passionfruit, pulp only   Kaffir lime syrup 125 ml (½ cup) lime juice 110 gm (½ cup) caster sugar 2 small kaffir lime leaves, thinly sliced 2 limes, rinds finely grated

Method

  • 01
  • For kaffir lime syrup, combine lime juice and caster sugar in a small saucepan over medium-high heat and stir to dissolve sugar (1-2 minutes). Remove from the heat, refrigerate to cool, then stir in kaffir lime leaves and lime rind.
  • 02
  • Divide tapioca among serving bowls, top with fruit, drizzle with lime syrup and serve.

Note Coconut tapioca pudding is quick to make; it just needs some time to soak. Combine 400ml canned coconut milk, 150gm tapioca and 250ml water in a large saucepan and leave to soak for 1½-2 hours (add a knotted pandan leaf, available from Asian grocers, or ½ vanilla bean and seeds if you like). Bring to a simmer over medium heat and cook, stirring continuously, until tapioca is tender and translucent (15-20 minutes). Stir in 2 tbsp caster sugar, 2 tbsp finely grated palm sugar and a good pinch of salt, and refrigerate until well chilled.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2016

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