BANANA AND MANGO TAPIOCA
Serves 4
• 150g tapioca
• 4 Tbsp raw sugar
• 2 small bananas, sliced
• 1 cup chopped mango
• 400ml coconut cream
• ½ tsp grated ginger
• 1/3 cup sultanas
• ¼ cup chopped roasted cashews
1. Cook the tapioca in a large pot as per packet instructions until glassy looking. Drain and rinse.
2. Sprinkle 1 tablespoon sugar in a warm frying pan. Add the banana and mango, cooking for a few minutes to caramelise. Set aside.
3. Place the coconut cream and remaining sugar in a small pot and bring to a boil. Add the ginger, tapioca and sultanas while boiling. Reduce to a simmer and add the bananas and mango to heat through.
4. Serve warm with cashews.
