MKR Episode 4 recipe: Coco Pearls (Coconut Tapioca Pudding)

Coco Pearls (Coconut Tapioca Pudding)

Prep Time: 20 mins + refrigeration.

Cook Time: 10 mins.

Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>

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.

For more engaging celebrity content, visit 7Life on Facebook.