Driscoll's Mixed Berry and Rice Paper Rolls
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Mixed Berry and Rice Paper Rolls

A deliciously fresh take on rice paper rolls, mixed berries with coconut and tapioca pearls take your tastebuds on a tropical journey.

  • Method

    1. Tapioca

      Place the tapioca milk and sugar into a pot and bring to the boil. Turn down to a simmer and cook for 15 minutes or until the tapioca pearls are translucent and tender. Cool completely and then chill then fold through the yoghurt.

    2. Yoghurt

      Cool completely and then chill then fold through the yoghurt.

    3. Berries

      Take tops off the strawberries and cut into rounds and cut the raspberries into halves.

    4. Rice paper rolls

      To make the rolls, place rice paper into water and shake excess off. Lay a few berries on the bottom third of the sheet and top with banana, tapioca and mint. Wrap into rolls. Continue with the remaining rolls. Recipe by: Justine Schofield

  • Ingredients

    50g tapioca pearls
    500ml milk 
    100g caster sugar
    3 tablespoon coconut yoghurt 
    1 punnet each of Driscoll's strawberries, Driscoll's raspberries, Driscoll's blackberries
    handful of mint springs
    1 ripe banana, cut into rounds
    12 rice paper sheets

    • Breakfast
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