Tapioca pearls can be a bit "tricky", but they're well worth it. I promise!

Ingredients:

• 500 ml Water
• 1 dl Tapioca pearls
• 4 dl Aroy-D coconut milk
• 60 g Cane sugar or coconut sugar
• 1-2 Nam Dok Mai mangoes from Thailand or Honey mangoes from Pakistan

1. Bring the water to a boil in a medium saucepan.

2. Add the small tapioca pearls and stir. Cook the tapioca over medium heat for 5 minutes.

3. Remove the pan from the heat and let the tapioca sit for 30 minutes until the pearls are completely translucent. Then rinse the pearls under cold running water in a sieve.

4. Add the coconut milk and sugar to another small saucepan over medium heat until it simmers. Turn off the heat when the sauce becomes slightly thickened.

5. While the tapioca is resting, make a mango purée. Blend the mango flesh in a blender and add a little sugar if desired. Blend until it reaches a smooth, liquid consistency. (You can also use ready-made canned mango purée).

6. Serve the tapioca in a glass and top it with the coconut sauce and mango purée.

7. Chill in the refrigerator for at least 30 minutes.

8. Garnish with slices of mango and a little coconut cream. Voilà!