Snacks and sides

Mango, papaya and chilled coconut tapioca

This recipe is a perfect summer dessert, featuring coconut soaked tapioca and a hint of salt to balance the sweetness of the mango and papaya.
Mango, papaya and chilled coconut tapiocaBen Dearnley

Tapioca pearls in coconut milk make a refreshing dessert, here spiked with salt as a foil for sweet mango and papaya.


Coconut tapioca


1.For coconut tapioca, bring a large saucepan of water to the boil and sprinkle in tapioca. Boil, topping up with extra boiling water from the kettle if necessary, until translucent (25-30 minutes). Drain in a sieve, rinse under cold running water to remove excess starch, drain and transfer to a bowl. Stir in coconut milk and ½ tsp salt and refrigerate to chill (at least 3 hours).
2.Divide tapioca among plates, top with mango, papaya, coconut and lime rind, scatter with coconut sugar and serve with lime wedges.

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