Coconut tapioca puddings with lychee

A light and refreshing dessert that's the perfect end to any meal.

There’s something special about this light and refreshing dessert with coconut milk, lychees and tapioca pearls that’s the perfect end to any meal.



1.Place tapioca in a large bowl with enough cold water to cover. Stand for 2 hours. Drain. Rinse well; drain.
2.Meanwhile, stir coconut milk, the water, sugar, rind and vanilla in a medium saucepan until sugar is dissolved. Bring to a simmer; simmer, uncovered, for 5 minutes. Cool. Refrigerate until cold.
3.Add tapioca to a medium saucepan of boiling water; simmer, uncovered, for 10 minutes or until tapioca is clear. Drain well. Stir tapioca into coconut milk mixture.
4.Divide tapioca mixture into bowls or glasses; top with lychees and coconut flesh. Finely grate rind from the lime, sprinkle on puddings; top with flowers.

Seed tapioca is a starch extract, made from the tubers of the cassava plant.

You can substitute with sago, a similar product from sago palms.

Puddings can be made a day ahead; keep refrigerated.


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