Tapioca, Mango & Coconut Pudding

Cook Time 30 minutes

Servings 4

Ingredients

50g tapioca pearls

2 cups mango flesh chopped and frozen (alternatively use frozen mango chunks), plus extra fresh chunks to garnish 

3 tbsp condensed milk

Juice and zest 1 lime

270ml coconut milk

Mint, chiffonade

Method

Bring a small pot of water to the boil and add tapioca. Cook, stirring occasionally, until tapioca turns almost completely translucent. This will take about 15-20 minutes. Remove from heat, drain and rinse under cold water and drain again. Add to a bowl with a tablespoon of coconut milk and fold through to separate the pearls.

In a blender, add the mango, condensed milk, 100ml coconut milk and lime. Blend until icy smooth.

Divide pearls into 4 glasses and top with the mango mixture. Pour over some coconut milk, extra mango chunks and mint.