1 cup large tapioca pearls (also known as sago)
2 cups water
½ cup coconut cream
1 pandan leaf (can get frozen if you don’t have fresh)
Pinch of salt
1 tbsp raw sugar
¼ tsp vanilla extract
1 tsp toasted white sesame seeds
½ a lime
¼ cup coconut cream
1 tsp maple syrup
pinch of salt
Once soaked (8-12 hours), drain the remaining water and rinse the tapioca pearls then place back into the pot. Get the pandan leaf ready by tying it into a knot. Then place the half cup of coconut cream, pandan leaf, a pinch of salt, 1 tbsp of raw sugar and vanilla extract into the pot with the tapioca and bring to the boil on a medium heat. Cook for around 5 minutes, continuously stirring or until the pearls absorb all the liquid and a sticky, translucent texture is formed. Once cooked turn the heat off and place the pot to the side.
In a separate small pot add your ¼ cup of coconut cream, salt and 1 tsp maple syrup for the coconut sauce. Slowly bring to the boil on a medium heat.
Slice the mango up however it feels good for you. I peel the skin off and then slice the mango’s cheeks off and cut each cheek into four pieces.
This dessert is very easy to serve up. Grab yourself a plate and place the desired amount of sticky coconut tapioca pearls onto it, place your sliced mango on top, pour a generous amount of coconut sauce over the tapioca and finish with the toasted white sesame seeds and a squeeze of fresh lime. Eat hot whilst enjoying the sweet summer breeze.