1 medium sweet pineapple
1 cup strawberries cut in half
4 tsp blackberries.
1 cup blueberries.
1/2 cup light coconut milk
4 tsp jaggery or natural sweetener.
1/2 cup tapioca
1/2 cup grated unsweeted coconut.
pinch of salt
a pinch of chilli or grated ginger to your taste.
Blend the coconut milk, grated jaggery, pinch of salt and half of the pineapple- don't blend the pulp of the pineapple. Cook the mix with tapioca until the tapioca is soft. Cool a bit and blend again, until forming a cream. Wash well the berries and cut into pieces the oranges and the rest of the pineapple.Place the fruits in a bowl and let it repose with a bit of jaggery, that will create a nice syrop Add ginger mint of chilli. Pour the creamy tapioca and coconut sauce over the fruits and let it rest for a few hours in the fridge. Roast the coconut with a pinch of salt. In the moment of serving sparkle the roasted coconut on top.