This makes a good make ahead dessert for any Asian feast. Simply make the tapioca earlier in the day, then top with the fruit salad. You can swap the tropical fruits for whatever is in season. (It also makes a good breakfast!)

INGREDIENTS

• 30 grams of fresh ginger, sliced into small pieces
• peeled zest of one lime
• 1 cup/250 ml water
• 1/2 cup/110 g caster sugar/ 2 tbsp honey
• 1/2 cup/90 g small pearl tapioca (not quick-cooking)
• 2 x 400 ml can coconut milk

Accompaniments:

• 1 guava, peeled and diced,
• 1 dragonfruit, flesh removed and diced
• ½ papaya, flesh and seeds removed and diced
• juice of one lime

METHOD

1. Bring the cup of water to the boil with the lime zest and ginger. Once it’s come to the boil, put a lid on and take it off the heat. Let it steep for 20 minutes at least.
2. Fish the lime zest and ginger pieces out of the water. Add the sugar or honey and coconut milk and bring it to the boil.
3. Stir in the tapioca and return to the boil.
4. Reduce heat to medium and simmer for 20-30 minutes, stirring frequently uncovered until the liquids are absorbed and the tapioca thickens to the texture of a loose porridge.
5. Transfer to bowls, or martini glasses and refrigerate.
6. Combine the diced fruits with the lime juice and top the pudding with some of the fruit salad.

Serves 4.
Recipe by Tori Haschka.