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Easy
Published 2014
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.