Coconut tapioca with passion fruit sorbet and spring roll crisps

Coconut tapioca with passion fruit sorbet and spring roll crisps

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  • 6
  • 1 hour, plus freezing time
  • 20 minutes
  • Pineapple and vanilla cosmopolitan


  • For the tapioca
  • 200 g tapioca
  • 1 400ml can coconut cream
  • 50 g sugar
  • Fresh mango, for serving
  • For the passion fruit sorbet
  • 1 kg passion fruit pulp
  • 250 g sugar
  • 300 g water
  • 250 g liquid glucose (optional)
  • For the spring roll crisps
  • 4 sheets spring roll pastry
  • 2 T butter, melted
  • 3 T sugar
  • 1 t cinnamon

Cooking Instructions

Boil the tapioca in 5 litres of water for 1 hour, or until transparent. Drain. Warm the coconut cream with the sugar but do not boil. Pour the tapioca into the cream mixture. Remove from the heat and allow to cool.

To serve, spoon a little of the coconut tapioca into the centre of a plate. Place a ball of passion fruit sorbet in the centre. Garnish with cubes of fresh mango and a couple of spring roll crisps.

To make the passion fruit sorbet, boil all the ingredients until the sugar has dissolved. Pour into a freezerproof container and freeze, stirring every 20 minutes.

Alternatively, churn in ice cream maker according to manufacturer’s instructions.

To make the spring roll crisps, preheat the oven to 150°C. Paint the spring roll pastry sheets with melted butter, dust with sugar and cinnamon and bake for 10 to 15 minutes, or until golden and crisp.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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