These desserts are a delicious vegan treat that can be tucked away any time of day and will bring a little tropical warmth into the Winter months. 

Creamy coconut is infused with lime zest and palm sugar and dotted with textural and chewy little beads of tapioca – my favourite part. The fresh passionfruit topping and flakes of salted coconut provide a perfectly delicious contrast. 

Adaptable to fruits available with the season – consider roasted rhubarb or citrus segments as delicious alternatives.

Ingredients: 

For the coconut and lime tapioca pudding:

• 125g tapioca pearls
  
• 2 litres of water
  
• 1 tin of coconut milk (around 400ml)
  
• Zest of one lime in one piece.
  
• 75g light palm sugar (finely shaved with a knife)
  
• 1 teaspoon of natural vanilla essence
  
• A good grind of salt plus extra to salt the coconut

For the passionfruit topping:

• 100g of passionfruit pulp (around 3 large or 5 small fruits)
  
• 30g light palm sugar (shaved)
  
• ½ teaspoon tapioca flour
  
• 1 tablespoon water
  
• ½ teaspoon of lime juice
  
• ½ cup coconut flakes
  

Method: 

To make the pudding: (prepare the day before)

1. Place the tapioca and water in a large saucepan and bring to a gentle simmer. Cook the tapioca whilst stirring for 5-10 minutes or until the tapioca pearls have just cooked through. Be careful not to overcook and add a little more water if the mixture becomes too gluggy.
2. Meanwhile heat the coconut milk with the lime zest, salt and palm sugar in a saucepan until just about to boil. Keep the mixture warm to hot.
3. Drain the cooked tapioca through a sieve and rinse the pearls well with cold water.
4. Add the pearls to the warm coconut mixture and combine. Remove the lime piece before spooning it into serving dishes and placing it in the refrigerator overnight. 

For the topping: (prepare the next day)

1. Combine the passionfruit pulp with the palm sugar and lime juice and heat until the sugar has dissolved (I used the microwave, but this can also be heated in a small saucepan on the stove)
   
2. Make a slurry with the tapioca flour and water. Take the passionfruit mixture away from the heat and stir in the slurry. Bring to boil until thickened. Cool and spoon onto the chilled coconut puddings. 
   
3. Toast the coconut flakes on a tray in the oven heated to 200 degrees C (fan forced).
4. When nicely browned sprinkle with freshly ground sea salt and set aside. 
   
5. Finish the desserts with the coconut flakes and extra fresh fruit if you wish (I used a few cute little dragon fruit cut-outs) 
   

Tips: 

• The coconut milk can be infused with other flavours such as lemon or orange rind, or chai spices for instance to mix things up. 
• Tapioca pearls come in varied sizes - I used small pearls and large pearls when I tested the recipe – the large ones work too but take an hour to cook through so keep an eye on your pearls. 
• For a fruit free version, try topping with nuts and palm sugar syrup. 
  
• If you are unable to find palm sugar (often found in the Asian grocery section), try substituting light brown sugar.