Directions

To Make

1. In a small-sized saucepan, add coconut milk, milk, pandan essence and palm sugar. Bring to boil then reduce to simmer until palm sugar has entirely dissolved.
2. Remove from heat and allow to cool to room temperature then refrigerate.
3. Approximately 20 mins before serving, in 1 litre of rapid boiling water, sprinkle in and around tapioca and stir till the water returns to a rapid boil (to ensure tapioca remains separate) then boil for a further 11-12 mins until tapioca is translucent on the outside and a tiny dot on the inside. Strain and run under cold water to stop the cooking process.

To Serve

1. Take desired serving glass, moisten rim with water and finger and dip glass ring into desiccated coconut. Fill half of the glass with the cooled tapioca. Top with 4 or 5 lychee halves.
2. Gently fill with coconut & pandan mix to just below the top of lychees. Drizzle top with some fresh passionfruit. Enjoy!