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Coconut Tapioca With Lychee & Pineapple

Here's how you make Coconut Tapioca With Lychee & Pineapple
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  • Servings: 6
  • Prep: 40m
  • Cook: 20m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/2 cup tapioca (seed, sago, 100 grams)
  • 1.6 cups coconut milk
  • 1 vanilla bean (split lengthways and seed scraped)
  • 1/3 cup palm sugar (finely chopped, 90 grams)
  • 1/4 teaspoon salt
  • 560 grams lychees (in syrup, pitted, drained)
  • 2 1/2 cups pineapple, sliced (1/2 pineapple, peels, quartered and sliced)
  • Small mint leaves, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: 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.

  • Step 3: Remove from the heat and add the sugar and salt and stir to combine.

  • Step 4: Set aside for 10 minutes to cool.

  • Step 5: Remove and discard the vanilla bean.

  • Step 6: Transfer to a bowl and place into the fridge for 1 hour to cool completely.

  • Step 7: Spoon tapioca among serving bowls or glasses and top with lychee, pineapple and mint.

We hope you enjoy this recipe!

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