AT A GLANCE
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.
|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.