Instructions
Follow the steps and taste along the way.
Soak the tapioca
Place the tapioca pearls in a bowl, cover with cold water so they are submerged, and leave to soak for 15 minutes. Then drain them.
Cook the pudding
Heat the coconut milk, 250 ml water, sugar and salt in a saucepan. When the mixture starts to bubble gently, stir in the drained tapioca. Cook over low heat for 12 to 15 minutes, stirring frequently so the pearls do not stick; they will be mostly translucent when ready, and the pudding will be thick but still pourable.
Toast the coconut
Heat a dry frying pan over medium-low heat. Toast the coconut flakes for 2 to 3 minutes, stirring frequently, until their edges are lightly golden. Immediately transfer them to a plate so they do not continue to toast.
Prepare the fruit
Dice the mango and mix it with the passion fruit pulp. Finely grate the lime zest and squeeze out 15 ml of juice; stir both into the fruit.
Chill and serve
Divide the pudding among four glasses and let it cool. Cover and refrigerate for at least 2 hours. Just before serving, top with the fruit mixture and toasted coconut flakes.
