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Coco Pearls (Coconut Tapioca Pudding)
Prep Time: 20 mins + refrigeration.
Cook Time: 10 mins.
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Serves 4.
Ingredients
4 mango cheeks
Pulp of 4 passionfruit
1-2 tbs icing sugar, sifted
Finely grated lime zest and toasted coconut flakes, to decorate
Coconut tapioca
200g tapioca pearls
2 litres water
250ml coconut milk
250ml coconut cream
110g caster sugar
Pinch salt
Raspberry coulis
2 x 125g punnets raspberries
110g caster sugar
80ml orange juice
1. To make coconut tapioca, stir all ingredients in a saucepan over medium heat until sugar dissolves. Simmer, stirring occasionally, until tapioca pearls are tender and translucent. Transfer mixture to a bowl and cool to room temperature. Refrigerate, covered, until cold.
2. To make coulis, stir raspberries, sugar and orange juice in a medium saucepan over medium heat until sugar has dissolved and raspberries have broken down. Simmer for 5 minutes or until thickened. Pass through a fine sieve. Refrigerate until cold.
3. To make mango puree, blend mango cheeks until smooth.
4. Combine passionfruit pulp and icing sugar in a small bowl.
5. Divide mango puree, coconut tapioca, raspberry coulis and passionfruit mixture among serving glasses.
Tips
Add a little more sugar or coconut milk to the tapioca pudding, depending on your taste.
Try playing with the tropical flavours of this dessert. Mint, lime or pineapple would all work.
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