Ingredients
375g tapioca
2 x 400 ml cans coconut cream
3 cups water + 1/2 cup water for mandarin syrup
7 medium mandarins
¼ tsp salt
250 g palm sugar
375g tapioca
2 x 400 ml cans coconut cream
3 cups water + 1/2 cup water for mandarin syrup
7 medium mandarins
¼ tsp salt
250 g palm sugar
Peel and segment 4 mandarins, set aside. Juice the other 3 and make into a syrup with 100g palm sugar and 1/2 cup water. Cook the tapioca, stirring frequently for 45 mins with the coconut cream, salt, water and remaining palm sugar until thick and sticky. Now put some of the mandarin segments on the bottom of a 1.5 or 2L bowl, pour in 2 Tbsp syrup and pour over 1/3 of the tapioca. Smooth the tapioca flat and then spread on the rest of the mandarin. Top with the rest of the tapioca. Chill until set, minimum 3 hours. Run a knife around the edge of the bowl and turn onto a plate. Garnish with mint/borage flowers and serve with the remaining syrup and whipped cream.
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