Created by ImPat on February 24, 2016
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.