Pineapple and Coconut Tapioca with Red Papaya, Mango and Peach Salad and Macadamia Crumble is a breakfast dish I cooked recently for about 400 people at the Darwin Convention Centre when I was asked to showcase Queensland produce at an international conference. It made a decadent first course for breakfast, but would also be a good summer dessert. Using coconut yoghurt in the tapioca makes it extra special.

Serves 4

Ingredients:

50gm tapioca pearls

200gm pineapple, crushed

50gm light palm sugar

¼ vanilla bean, split and scraped

125gm natural coconut yoghurt

50gm dark palm sugar

juice ½ lime

150gm diced red papaya

150gm (2 whole) peaches, in wedges

1 mango

handful of mint leaves

50gm plain flour

30gm brown sugar

30gm unsalted butter

2tbs rolled oats

50gm raw macadamias, roughly chopped

½ tsp ground ginger

Method:

Cook the tapioca in boiling water for 10 minutes.

Heat the pineapple, sugar and vanilla until the sugar is melted.

Strain the tapioca and add to the pineapple.

Bring to the boil and simmer 3 minutes.

Cool and fold through the yoghurt.

Divide the tapioca between 4 serving glasses.

Simmer the palm sugar and lime juice until dissolved. Cool.

Mix gently through the papaya, peaches and mint.

Pulse the flour, butter and brown sugar in a food processor.

Mix with macadamias, oats and ginger.

Spread in a thin layer on baking trays and bake at 170ºC for 10 – 15 minutes.

Spoon the fruit salad into the glasses and sprinkle with a generous amount of the macadamia crumble.