Coconut and Passionfruit Tapioca

Bring a large saucepan of water to the boil, then pour in the sago. Bring back to the boil, then reduce the heat to medium and simmer for 10 minutes, or until the pearls are almost totally translucent. Remove from the heat, cover with a lid and let stand for 5 minutes.

Pour the coconut milk and water into another saucepan, then drop in the palm sugar, kaffir lime leaves, and a pinch of salt. Bring up to the boil, then reduce the heat and simmer until the sugar has melted. Remove from the heat and allow to stand.

Drain the sago in a sieve and run under cold water. Transfer to a large bowl and pour over the coconut milk mixture and the pulp of 10 passionfruit. Stir well to combine, then refrigerate until cool. Make it the night before if you’re organised.