Tapioca, a starch derived from the cassava plant, is low in saturated fat, and is a good source of B vitamins, minerals (iron, manganese, calcium and copper) fibre and protein.
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Ingredients
Method
1.Cook tapioca in a small saucepan of boiling water for 10 minutes or until soft. Remove pan from heat. Cover; stand 10 minutes. Drain tapioca; rinse under cold water. Drain well. Place tapioca in a small bowl with enough cold water to cover. Refrigerate until required.
2.Blend coconut milk, mango, rind, juice and sugar until smooth.
3.Dry-fry flaked coconut in a small frying pan, stirring, until lightly toasted. Remove from heat.
4.Drain tapioca; spoon into serving glasses. Pour coconut mango mixture into glasses; stir to combine. Top with extra rind, extra palm sugar and toasted coconut.
This smoothie recipe is dairy-free. This recipe can be prepared up to the end of step 3, the night before; store cooked tapioca, coconut mango mixture and dry-fried coconut flakes, separately, in the fridge overnight. Assemble smoothies in the morning, just before serving.
Note
