Ingredients – 4 servings
- Heat up the coconut milk with the split vanilla pod and the sugar.
When the mixture comes to the boil, pour in the tapioca pearls, reduce the heat and cook until the tapioca pearls have absorbed all of the liquid (about 30-40 minutes).
Leave to cool.
- Peel and finely slice the mango.
- Pour the tapioca pearls into a bowl and decorate with rolled mango pieces.
- Flood with Mango and Ginger Crayon de Coulis.