This recipe is a perfect summer dessert, featuring coconut soaked tapioca and a hint of salt to balance the sweetness of the mango and papaya. 2 mangoes, peeled and cut into small wedges ½ papaya, ...

Slow Cooker Mango Tapioca Pudding Makes 9 servings 1 tablespoon coconut oil (or vegetable oil) 2 (13- to 14-ounce) cans coconut milk 3/4 cup sugar 1/2 cup regular small-pearl tapioca 1 large egg ...

Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use. Drain tapioca pearls ... Top with mango, shredded coconut, and ...

In a small saucepan ... and pour the mango mixture. Bubble tea, or boba tea (also known as pearl tea and tapioca milk tea), ...

Or if you have a little more time, make your own; see our recipe for coconut tapioca below. 1.For kaffir lime syrup, combine lime juice and caster sugar in a small saucepan over medium-high heat and ...

The scent of a ripe mango is so evocative ... Bring a large pot of water to the boil. Rain in the tapioca, stir and allow to cook for 17-20 minutes or until the tapioca pearls are translucent ...

Add the banana and mango, cooking for a few minutes to caramelise. Set aside. 3. Place the coconut cream and remaining sugar in a small pot and bring to a boil. Add the ginger, tapioca and ...