150g small pearl tapioca
1 vanilla pod
250ml coconut cream
2 mangoes, peeled and chopped
zest and juice of 1 lime
1 fresh passionfruit or 1 tablespoon passionfruit pulp
In a saucepan, combine the tapioca, water and vanilla and let it simmer over a low heat, stirring occasionally until the tapioca is tender and translucent and the water has been absorbed.
Remove from the heat and stir in the coconut cream. Set aside and leave to cool down.
In a large bowl, whisk the sugar and eggs together. Gradually whisk in a third of the cooled tapioca mixture, then combine with the remaining mix.
Return the mixture to the saucepan and cook over a low heat for several minutes to allow to thicken. Remove the vanilla bean, scrape out the seeds and add to the mix. Take off the heat and let it cool.
Combine the chopped mango with the lime juice, zest and the pulp from the passionfruit. Layer in glasses with the cooled tapioca mixture and serve.
This is an extract from Sam Mannering's beautiful cookbook, 'Food Worth Making'. For more information and to buy, visit Posh Giraffe Publishing.