Woman's Day
Ingredients
Method
1.Combine half coconut cream and brown sugar in a small saucepan. Stir over a medium heat until sugar dissolves. Increase heat to high. Simmer 2 minutes, stirring occasionally, until mixture thickens. Add fruit and cook for a further 1-2 minutes to soften. Set aside.
2.In a medium saucepan, combine coconut juice, remaining coconut cream and caster sugar. Stir over medium heat, until sugar dissolves. Increase heat to high and bring to boil. Stir in tapioca pearls. Reduce heat to medium. Simmer 20-25 minutes, stirring frequently, until mixture thickens and pearls are transparent with a small white dot in the centre.
3.Divide half caramel fruit mixture between four 1 1/2-cup serving glasses, then fill evenly with tapioca. Chill 30 minutes.
4.Spoon remaining caramel fruit over chilled puddings. Top with toasted coconut flakes, dragon fruit and mint leaves, to serve.
Coconut juice and pulp is available from Asian food stores, or use coconut water.
Note
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