Coconut Tapioca With Lychee & Pineapple
February 24, 2016
"From one of our national supermarkets, post for You Want What!? A Recipe Posting Game 2016. Have not included 1 hour of setting time in the fridge in times."
- Serving Size: 1 (150.7 g)
- Calories 262.5
- Total Fat - 15.4 g
- Saturated Fat - 13.5 g
- Cholesterol - 0 mg
- Sodium - 107.8 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 2.6 g
- Sugars - 18.7 g
- Protein - 1.9 g
- Calcium - 22 mg
- Iron - 1.5 mg
- Vitamin C - 5.7 mg
- Thiamin - 0 mg
Combine the tapioca, coconut milk, vanilla bean and seeds and 1 cup (250ml) water in a large saucepan and set aside for 30 minutes to soak.
Place over a medium heat and bring to a simmer and then reduce hat to low and cook, stirring occasionally, for 15 minutes or until tapioca is transparent.
Remove from the heat and 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 into the fridge for 1 hour to cool completely.
Spoon tapioca among serving bowls or glasses and top with lychee, pineapple and mint.
Tips & Variations
No special items needed.