Tropical Tapioca Pudding

Name: Tropical Tapioca Pudding
Ingredients: 14 oz can full-fat coconut milk; 1/2 cup firmly packed brown sugar; 1 None large banana, chopped; 4 oz pineapple, finely chopped; 1/2 cup coconut juice with pulp; 1 tbsp sugar; 4 oz tapioca pearls; 2 oz toasted shaved coconut, to serve; 1 None dragon fruit, sliced, to serve; None None mint leaves, to serve

10 ingredients

3 steps

Ingredients

14 oz can full-fat coconut milk
1/2 cup firmly packed brown sugar
1 None large banana, chopped
4 oz pineapple, finely chopped
1/2 cup coconut juice with pulp
1 tbsp sugar
4 oz tapioca pearls
2 oz toasted shaved coconut, to serve
1 None dragon fruit, sliced, to serve
None None mint leaves, to serve

Directions

1

For the fruit mixture, combine half the coconut milk and brown sugar in a small saucepan. Stir over medium heat until sugar dissolves. Increase heat to high. Simmer 2 mins, stirring occasionally, until mixture thickens. Add banana and pineapple and cook 1-2 more mins to soften. Set aside.
2

For the tapioca mixture, combine coconut juice, remaining coconut milk and sugar in a medium saucepan. Stir over medium heat, until sugar dissolves. Increase heat to high and bring to boil. Stir in tapioca pearls. Reduce heat to medium. Simmer 20-25 mins, stirring frequently, until mixture thickens and pearls are translucent with a small white dot in the center.
3

Divide half the fruit mixture between four 1 cup serving dishes and fill evenly with the tapioca mixture. Chill 30 mins. Spoon in remaining fruit mixture. Top with coconut flakes, dragon fruit and mint leaves, to serve.