Tapioca pudding with longan

Ingredients

• 150 gm small tapioca pearls
• 3 c water
• 3 tblsp palm sugar
• 1/8 tsp salt
• 1 c coconut milk
• 1 can longan (or jackfruit, or lychee)

Preparation:

1. Bring water to a boil, Rinse tapioca in cold water then add to the boiling water. Cook until the tapioca pearls become sticky
2. Add coconut milk (leaving some for the topping), salt and sugar. Stir well and reduce heat to a simmer.
3. Stir frequently to prevent tapioca from sticking to the bottom of the pan. Then add drained fruit.
4. Serve warm, using remaining coconut milk for topping.