Coconut Tapioca with Lychee and Pineapple

Ingredients

1/2 cup (100 g) tapioca (sago)
400mL can coconut milk
1 vanilla bean, split lengthways, seeds scraped
1/3 cup (90 g) finely chopped palm sugar
1/4 tsp salt
560 g lychees
1/2 pineapple, peeled, quartered, sliced
Small mint leaves, to serve

Method

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.

Credits: Coles

Photo Credits: Coles