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A deliciously fresh take on rice paper rolls, mixed berries with coconut and tapioca pearls take your tastebuds on a tropical journey.
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.
Cool completely and then chill then fold through the yoghurt.
Take tops off the strawberries and cut into rounds and cut the raspberries into halves.
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
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
