Mango and papaya with coconut tapioca and lime syrup

Light, bright and fresh. What more could you want from a summer dessert?

Serves 6

Prep

15M

Cook

Total

20M

Skip to Recipe

Ready-made coconut tapioca is available from grocers, including Thomas Dux and Harris Farm. Try other tapioca flavours, too – passionfruit would be great here. Or if you have a little more time, make your own; see our recipe for coconut tapioca below.

Ingredients

440 gm coconut tapioca

2 large mangoes, sliced

2 bananas, sliced

½ large papaya, sliced

3 passionfruit, pulp only

Kaffir lime syrup

125 ml lime juice (½ cup)

110 gm caster sugar (½ cup)

2 small kaffir lime leaves, thinly sliced

2 limes, rinds finely grated

Method

Main

1.For kaffir lime syrup, combine lime juice and caster sugar in a small saucepan over medium-high heat and stir to dissolve sugar (1-2 minutes). Remove from the heat, refrigerate to cool, then stir in kaffir lime leaves and lime rind.

2.Divide tapioca among serving bowls, top with fruit, drizzle with lime syrup and serve.

Note Coconut tapioca pudding is quick to make; it just needs some time to soak. Combine 400ml canned coconut milk, 150gm tapioca and 250ml water in a large saucepan and leave to soak for 1½-2 hours (add a knotted pandan leaf, available from Asian grocers, or ½ vanilla bean and seeds if you like). Bring to a simmer over medium heat and cook, stirring continuously, until tapioca is tender and translucent (15-20 minutes). Stir in 2 tbsp caster sugar, 2 tbsp finely grated palm sugar and a good pinch of salt, and refrigerate until well chilled.
Notes

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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