Ingredients:

1/4 cup small-pearl tapioca 1 (13.5 ounce) can light coconut milk

1/3 cup sugar

1 1/2 teaspoon lemon juice

1/2 cup toasted unsweetened coconut flakes

1/4 cup small-pearl tapioca

1 (13.5 ounce) can light coconut milk

1/3 cup sugar

1 1/2 teaspoon lemon juice

1/2 cup toasted unsweetened coconut flakes

Directions:

1. Blitz up the coconut water, and meat in a blender. You can make this as smooth or as chunky as you like or conserve some ‘a’ano to dice into it. Measure the coconut mixture and pour into a suitably sized pot.

2. Bring the mixture to a simmer, then add tapioca pearls – for every 2 ½ C of coconut mixture, you will need about ¼ C tapioca pearls.

3. Stir and bring back to a boil, then turn down to a simmer over medium heat. Stir frequently until the sago is transparent, making sure that the tapioca doesn’t stick to the bottom of the pot. You can add water, a little at a time to change the consistency to your preference – some like it as a drink.

4. Sweeten to taste with coconut sugar. Enjoy your vaisalo, and it’s feel-good, healing effects.

Bon Appetit!