Recipe: Pineapple & Coconut Tapioca

Image source: Contributed

Pineapple & Coconut Tapioca with Grilled Pineapple, Peaches & Macadamia


Serves 4


Ingredients

•50gm tapioca pearls

•200gm pineapple, crushed

•50gm light palm sugar

•¼ vanilla bean, split and scraped

•125gm coconut yoghurt

•50gm dark palm sugar

•Juice ½ lime

•200gm pineapple, grilled and diced

•200gm white peaches (or lychees}, halved and cut into wedges

•Handful of mint leaves

•75gm plain flour

•50gm brown sugar

•50gm unsalted butter

•2tbs rolled oats

•50gm raw macadamias, roughly chopped

•½ tsp ground ginger


Method

Cook the tapioca in boiling water for 10 minutes. Heat the pineapple, sugar and vanilla until the sugar is melted.

Strain the tapioca and add to the pineapple. Bring to the boil and simmer for three minutes.Cool and fold through the yoghurt. Simmer the palm sugar and lime juice until dissolved. Cool. Mix gently through the pineapple, peaches and mint.

Pulse the flour, butter and brown sugar in a food processor. Mix with macadamias, oats and ginger in a large mixing bowl. Spread in a thin layer on baking trays and bake at 170°C for 10 – 15 minutes. Divide the tapioca between four serving glasses. Top with the pineapple and peaches and sprinkle with a spoonful of the crumble. Enjoy!

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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