Coconut Tapioca Jelly

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Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

A simple jelly to prepare using young coconut water, the cooked tapioca (sago) pearls give it added texture. Make the jelly and pour it into a rectangular (as pictured above) or round dish, or a fluted jelly mould, then refrigerate until set. To serve, cover the jelly with a tropical fruit salad – think pineapple, guava, mango, papaya, watermelon, lychee or mangosteen.

Ingredients

Method