Coconut Tapioca with Lychee & Pineapple

Source: Coles Magazine
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

  1. 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.
  2. 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.
  3. 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.

Vic Lic

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