Tapioca Pudding with Mango, Passion Fruit and Lime

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.