Sweets and Treats

One of the world’s oldest and most natural desserts is Tapioca. Both Tapioca and Sago are extracts from various plants; Sago from the Sago Palm and Tapioca from the tubers of the cassava plant.

In a small saucepan, bring 1 cup of water to boil.

Add the brown sugar and stir until sugar has dissolved.

Add the star anise and cook until syrupy on a medium heat.

Add 9 cups of water to a large saucepan and boil.

Add the McKenzie's Seed Tapioca (Sago), constantly stirring to avoid sticking.

Reduce heat and simmer for about 15 mins until tapioca is transparent. Drain and rinse with cold water.

Place tapioca in a large bowl and stir through the brown sugar syrup, coconut cream, vanilla and salt.

Divide mixture into 4 small glasses and allow to set in the fridge (about 2 hours). Serve topped with mango puree and toasted McKenzie's Shredded Coconut.