METHOD

1. In a pot boil some water, add the tapioca stirring until the water returns to boil.
2. Simmer for about 15 minutes or until tapioca pearls are translucent.
3. Drain, rinse under cold running water then drain again and transfer the pearls to a bowl.
4. Add coconut water, coconut cream, salt and maple syrup, stir to combine then refrigerate while you grill the mango cheeks.
5. Brush the mango cheeks with a little coconut oil and grill until caramelized.
6. Scoop the chilled coconut tapioca in serving bowls, adding a little more coconut water and cream if you need to as the mix will thicken when chilled.
7. Top with grilled mango cheeks, fresh mint, a squeeze of lime juice and coconut shavings.
8. Serves 4-6. Enjoy!