PHILLY Coconut Tapioca with Mixed Stone Fruit
Prep:  30 minutes
Cook:  70 minutes
Serves:  8
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Recipe by: Everyday Delicious Kitchen
This coconut tapioca pudding recipe with cream cheese is an easy no bake dessert idea. Serve your coconut tapioca with summer fruit as a christmas dessert recipe or dessert idea for barbecues and summer entertaining.
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PHILLY Coconut Tapioca with Mixed Stone Fruit
Ingredients:
Method:
  1. BRING water, salt and 1/2 cup sugar to the boil in a large saucepan then add the tapioca whilst stirring constantly Simmer uncovered, stirring occasionally for 30-40 minutes or until the tapioca is almost translucent. (Don't cook until translucent otherwise it will become very sticky)
  2. ARRANGE fruit in shallow baking dish and dot with butter. Sprinkle over extra 1/3 cup sugar, the vanilla, orange and water. Bake in a hot oven 200°C for 20-30 minutes or until fruit is cooked. Remove and set aside
  3. DRAIN tapioca and place in a clean saucepan with the remaining sugar, PHILLY. coconut cream and vanilla. Bring to a simmer, stirring to dissolve the sugar. Spoon into serving glasses and cool slightly or chill. Top with fruit, decorate with coconut and gold sugar and serve
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