Lychee and coconut tapioca pudding

all details

My favourite way of eating lychees is simple - freshly peeled; the coconut tapioca pudding below comes a very close second.

Lychee and coconut tapioca pudding
Photo: Quentin Jones

Ingredients

  • 1/2 cup of tapioca
  • 2 cups of cold water
  • 2 cups of milk
  • 1/2 cup of sugar
  • 400ml of coconut milk (not coconut cream)
  • brown sugar
  • 6 peeled and seeded lychees
  • fresh passionfruit pulp

Method

For 6-8 people, soak a 1/2 cup of tapioca in 2 cups of cold water overnight.

Bring 2 cups of milk and a 1/2 cup of sugar to a simmer in a saucepan, stirring until the sugar has dissolved. Drain the soaked tapioca pearls and add them to the simmering milk. Keep stirring until the milk thickens and the tapioca is tender - this should take about 5 min.

Take the saucepan from the heat and stir in 400ml of coconut milk (not coconut cream). Allow to cool and then refrigerate overnight. Place a few tablespoons of the tapioca pudding in individual serving dishes, sprinkle on top with some brown sugar and place 6 peeled and seeded lychees in the middle.

Spoon some fresh passionfruit pulp onto the lychees and serve.

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  • Course - Dessert

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