Mango and papaya with coconut tapioca and lime syrup

AT A GLANCE

  • Serves 6 people

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.

  • 440 gm coconut tapioca
  • 2 large mangoes, sliced
  • 2 bananas, sliced
  • ½ large papaya, sliced
  • 3 passionfruit, pulp only
  •  
  • Kaffir lime syrup
  • 125 ml (½ cup) lime juice
  • 110 gm (½ cup) caster sugar
  • 2 small kaffir lime leaves, thinly sliced
  • 2 limes, rinds finely grated
01   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.
02   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.

Topics:

MANGOES, SUMMER, ENTREE, SALAD, PASSIONFRUIT, PAPAYA, COCONUT, LIMES, FAST, BANANAS, MODERN AUSTRALIAN

Recipe:

ALICE STOREY

Photography:

CHRIS COURT

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2016

Feb 2016

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