Name: Tapioca Puddings with Mango, Vanilla Ice Cream and Lime Syrup
Prep time: 10 min
Cook time: 15 min
Ingredients: 100g brown sugar; 125ml water; 4 kaffir lime leaves, finely shredded; 100g tapioca; 250ml coconut milk; 50g brown sugar, extra; 200ml coconut cream; 500g fresh mango slices; 500g Australian vanilla ice cream

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Combine brown sugar, water and kaffir lime leaves in a small saucepan and stir over low heat until sugar dissolves.
Bring to the boil, reduce heat and simmer for 5 minutes or until slightly syrupy. Strain, discard lime leaves and set aside to cool
Place tapioca in a medium sized bowl and cover with cold water. Stand for 1 hour. Strain tapioca through a fine sieve
Bring the coconut milk and extra brown sugar to a simmer in a medium sized saucepan, stirring until the sugar has dissolved. Add tapioca to the coconut milk mixture.
Stir constantly until the mixture thickens and the tapioca is tender, approximately 5 minutes. Remove from heat and transfer to a bowl. Gently stir in the coconut cream
Spoon tapioca into 10 serving dishes or glasses. Top evenly with mango slices and scoops of ice cream. Drizzle evenly with kaffir lime syrup. Serve immediately

Tips & Hints:

Try using finely shredded lime rind instead of kaffir lime leaves, if desired.

Combine brown sugar, water and kaffir lime leaves in a small saucepan and stir over low heat until sugar dissolves.
Bring to the boil, reduce heat and simmer for 5 minutes or until slightly syrupy. Strain, discard lime leaves and set aside to cool
Place tapioca in a medium sized bowl and cover with cold water. Stand for 1 hour. Strain tapioca through a fine sieve
Bring the coconut milk and extra brown sugar to a simmer in a medium sized saucepan, stirring until the sugar has dissolved. Add tapioca to the coconut milk mixture.
Stir constantly until the mixture thickens and the tapioca is tender, approximately 5 minutes. Remove from heat and transfer to a bowl. Gently stir in the coconut cream
Spoon tapioca into 10 serving dishes or glasses. Top evenly with mango slices and scoops of ice cream. Drizzle evenly with kaffir lime syrup. Serve immediately

Tips & Hints:

Try using finely shredded lime rind instead of kaffir lime leaves, if desired.

Combine brown sugar, water and kaffir lime leaves in a small saucepan and stir over low heat until sugar dissolves.
Bring to the boil, reduce heat and simmer for 5 minutes or until slightly syrupy. Strain, discard lime leaves and set aside to cool
Place tapioca in a medium sized bowl and cover with cold water. Stand for 1 hour. Strain tapioca through a fine sieve
Bring the coconut milk and extra brown sugar to a simmer in a medium sized saucepan, stirring until the sugar has dissolved. Add tapioca to the coconut milk mixture.
Stir constantly until the mixture thickens and the tapioca is tender, approximately 5 minutes. Remove from heat and transfer to a bowl. Gently stir in the coconut cream
Spoon tapioca into 10 serving dishes or glasses. Top evenly with mango slices and scoops of ice cream. Drizzle evenly with kaffir lime syrup. Serve immediately