Serves 6 - Prep 10 minutes (+ soaking & chilling time) - Cooking 20 minutes
1/2 cup (100g) McKenzie’s Seed Tapioca (Sago)
400 ml can coconut milk
1 vanilla bean, split lengthways, seeds scraped
1/3 cup palm sugar, finely chopped
1/4 tsp salt
560 g can Coles Brand Pitted Lychees in Syrup, drained
1/2 pineapple, peeled, quartered, sliced
Small mint leaves, to serve
- Combine the tapioca, coconut milk, vanilla bean and seeds and 1 cup (250ml) water in a large saucepan. Set aside for 30 minutes to soak. Place over medium heat and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 15 minutes or until tapioca is transparent. Remove from heat. Add the sugar and salt and stir to combine.
- Set aside for 10 minutes to cool. Remove and discard the vanilla bean. Transfer to a bowl and place in the fridge for 1 hour to cool completely.
- Spoon tapioca among serving bowls. Top with lychee, pineapple and mint.
You can make this ahead - just store it covered in the fridge for up to two days. Try different toppings such as banana, mango and passionfruit, too.