Name: Coconut Tapioca With Lychee And Pineapple Recipe
Total time: 120 min
Yield: 6
Cuisine: Asian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

An exotic tropical dessert that is the perfect finale to an asian-themed dinner party. 

How to make Coconut Tapioca With Lychee And Pineapple Recipe

Taste

Crawler

Asian

<p>An exotic tropical dessert that is the perfect finale to an asian-themed dinner party. </p>

Vegetarian

Mckenzie's seed tapioca

Can Coconut Milk

Vanilla bean,  split lengthways,  seeds scraped

Palm sugar,  finely chopped

Salt

Can coles brand pitted lychees in syrup,  drained

Pineapple,  peeled,  quartered,  sliced

Combine the tapioca, coconut milk, vanilla bean and seeds and 1 cup (250ml) water in a large saucepan. Set aside for 30 mins to soak. Place over medium heat and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 15 mins or until tapioca is transparent. Remove from heat. Add the sugar and salt and stir to combine.

step 1

Set aside for 10 mins to cool. Remove and discard the vanilla bean. Transfer to a bowl and place in the fridge for 1 hour to cool completely.

step 2

Spoon tapioca among serving bowls. Top with lychee, pineapple and mint.

step 3