Pineapple and Coconut Tapioca with Grilled Pineapple, Peaches and Macadamia Crumble
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
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 3 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 170C for 10 – 15 minutes.
Divide the tapioca between 4 serving glasses.
Top with the pineapple and peaches and sprinkle with a spoonful of the crumble.