Coconut mango pearl smoothie

  • 20 mins cooking
  • Serves 2
  • Print


Coconut mango pearl smoothie
  • 1 tablespoon tapioca seeds
  • 1/2 cup (125ml) coconut milk
  • 225 gram (7 ounces) canned mango pieces
  • 1 tablespoon finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon flaked coconut


Coconut mango pearl smoothie
  • 1
    Cook tapioca in small saucepan of boiling water about 10 minutes or until soft. Remove from heat, cover; stand 10 minutes. Drain tapioca; rinse under cold water; drain. Place tapioca in small bowl; cover with cold water. Refrigerate until required.
  • 2
    Blend coconut milk, drained mango, juice and half the rind until smooth.
  • 3
    Dry-fry coconut in small frying pan, stirring, until browned lightly. Remove from heat.
  • 4
    Drain tapioca; spoon into serving glasses. Pour mango mixture into glasses; stir to combine. Sprinkle smoothies with coconut and remaining rind.


This recipe is dairy-free.

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