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)
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
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
