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Coconut tapioca with lychee and pineapple

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If you’re after an irresistible dessert, this Coconut tapioca with lychee and pineapple is bound to impress. Soft, chewy and fruity, it’s the ultimate tastebud sensation.

  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes, (+ soaking & chilling time)
Coconut tapioca with lychee and pineapple

Ingredients

  • 1/2 cup (100g) McKenzie’s Seed Tapioca (Sago)
  • 400ml can coconut milk
  • 1 vanilla bean, split lengthways, seeds scraped
  • 1/3 cup (90g) finely chopped palm sugar
  • 1/4 tsp salt
  • 560g can Coles Pitted Lychees in Syrup, drained
  • 1/2 pineapple, peeled, quartered, sliced
  • Small mint leaves, to serve

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Method

  1. Step 1

    Combine the tapioca, coconut milk, vanilla bean and seeds and 1 cup (250ml) water in a large saucepan. Set aside for 30 mins to soak. Place over medium heat and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 15 mins or until tapioca is transparent. Remove from heat. Add the sugar and salt and stir to combine.
  2. Step 2

    Set aside for 10 mins to cool. Remove and discard the vanilla bean. Transfer to a bowl and place in the fridge for 1 hour to cool completely.
  3. Step 3

    Spoon tapioca among serving bowls. Top with lychee, pineapple and mint.

Coconut tapioca with lychee and pineapple

Coconut tapioca with lychee and pineapple
  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes, (+ soaking & chilling time)
Ingredients
  • 1/2 cup (100g) McKenzie’s Seed Tapioca (Sago)
  • 400ml can coconut milk
  • 1 vanilla bean, split lengthways, seeds scraped
  • 1/3 cup (90g) finely chopped palm sugar
  • 1/4 tsp salt
  • 560g can Coles Pitted Lychees in Syrup, drained
  • 1/2 pineapple, peeled, quartered, sliced
  • Small mint leaves, to serve
    Description

    If you’re after an irresistible dessert, this Coconut tapioca with lychee and pineapple is bound to impress. Soft, chewy and fruity, it’s the ultimate tastebud sensation.

    Method
    1. Step 1

      Combine the tapioca, coconut milk, vanilla bean and seeds and 1 cup (250ml) water in a large saucepan. Set aside for 30 mins to soak. Place over medium heat and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 15 mins or until tapioca is transparent. Remove from heat. Add the sugar and salt and stir to combine.
    2. Step 2

      Set aside for 10 mins to cool. Remove and discard the vanilla bean. Transfer to a bowl and place in the fridge for 1 hour to cool completely.
    3. Step 3

      Spoon tapioca among serving bowls. Top with lychee, pineapple and mint.