Tapioca with Tropical Fruits (Saku Peack)

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Greg Schroeder

ingredients

• 1/2 cup small pearl tapioca
• 1 1/2 cups sliced assorted tropical fruits both fresh and preserved (mango, lychee, longan, rambutan, palm seed, pineapple, etc.)
• 1/2 cup fruit syrup from the preserved fruit above
• 1 cup granulated sugar
• 1 1/2 cups coconut cream hua kati (14 ounces can)
• 1/2 teaspoon pandan or vanilla extract or 2 fresh pandan leaves (optional)
• 1/2 teaspoon salt

Source: Greg Schroeder

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