Preparation Instructions

1. Bring 1 liter of water to a boil in a saucepan and add the tapioca.
2. Turn the heat down to low, stir to mix with a spatula, and simmer for 20 minutes, or until most of the tapioca pearls are no longer white and become translucent.
3. Stir occasionally to prevent the tapioca from sticking or burning on the bottom of the pan.
4. While the tapioca is cooking, gently heat the coconut milk in a separate pan with the sugar and salt, stirring occasionally until dissolved. Add the vanilla, stir to combine, and set aside to cool. Once the tapioca is cooked, drain over a sieve and stir with a spoon to remove any excess liquid. This may take a few minutes, as the texture is a little gloopy.
5. Add the cooked tapioca to the sweetened coconut milk and mix thoroughly.
6. Transfer to a lidded container and place in the fridge to cool while you prepare the mango.
7. Peel each mango with a vegetable peeler and carefully cut the fruit away around the central stone in large chunks.
8. Puré e half of the chopped mango in a blender until smooth.
9. Combine the purée with the pomelo or grapefruit segments and set aside in a bowl.
10. Cut the rest of the mango into small cubes and set aside for later.
11. To serve, take a glass and spoon in a layer of the mango pomelo purée, followed by coconut tapioca. Place some chopped mango on top and decorate with a mint sprig. There is enough for 6 servings, but any leftovers can be kept in the fridge in an airtight container for 2–3 days.