Wow your dinner party guests this entertaining season with our Asian-inspired mango and coconut tapioca pudding, flavoured with lemongrass and vanilla bean
1/2 cup (100g) seed tapioca
400ml can coconut cream
2 tsp lemongrass paste
1 tsp vanilla bean paste
1 tsp finely grated lime rind
1/4 cup (55g) caster sugar
1/4 tsp salt
2 mangoes, stoned, peeled, finely chopped
Thinly sliced mango, to serve
Shaved fresh coconut, to serve
Maple syrup, to serve
Place the tapioca, coconut cream, lemongrass, vanilla, lime rind and 1 1/2 cups (375ml) water in a large saucepan and stir to combine. Set aside for 30 mins to soak.
Place the tapioca mixture 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 sugar and salt and stir to combine. Set aside for 10 mins to cool.
Add the chopped mango to the tapioca mixture and stir to combine. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool completely.
Spoon the mango mixture among serving glasses or bowls. Top with the sliced mango and shaved coconut. Drizzle with maple syrup.