Print
Mango, Pineapple, Lime and Coconut Tapioca

Mango, pineapple, lime, coconut tapioca

Ingredients

  • 100 g tapioca pearls
  • 60 ml coconut cream
  • 2 tablespoon pure maple syrup
  • 1 lime
  • 1 mango , diced
  • 1/4 fresh pineapple , peeled, cored and diced

Instructions

  1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don't stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; set aside
  2. Combine the coconut cream and maple syrup in a saucepan and heat through until combined; set aside to cool slightly
  3. Cut the peal from the lime and segment them by cutting as close to the membrane as possible on either side of each natural segment. Work your way around the lime until you have cut all the segments out. Roughly dice the segments
  4. Combine the lime, mango, pineapple, tapioca and the coconut mixture and stir to combine
  5. Spoon into individual bowls and serve

Recipe Notes

Suitable to freeze;
Omit the maple syrup for younger babies. If you think it is a little tart, try adding a little mashed banana.
If left in the fridge it will set slightly. I warmed the mixture a little and it separated the mixture again

Adapted from Lotus Asian Flavours by Teage Ezard