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Mango and papaya with coconut tapioca and lime syrup

Recipe for Mango and papaya with coconut tapioca and lime syrup | Gourmet Traveller

By Alice Storey
  • 15 mins preparation
  • 5 mins cooking (plus cooling)
  • Serves 6
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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.


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


  • 1
    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.
  • 2
    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.