Name: Coconut mango pearl smoothie
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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