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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.

By Lisa Featherby
  • 20 mins preparation
  • 30 mins cooking plus chilling
  • Serves 4
  • Print
Tapioca pearls in coconut milk make a refreshing dessert, here spiked with salt as a foil for sweet mango and papaya.


  • 2 mangoes, peeled and cut into small wedges
  • ½ papaya, peeled and cut into small wedges
Coconut tapioca
  • 100 gm tapioca pearls
  • 400 ml coconut milk


  • 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.
  • undefined: Lisa Featherby