Tapioca Pudding with Mango

1 cup water 
100g brown sugar 
3/4 cup seed Tapioca 
1/4 cup (60ml) coconut cream 
1 Tbs vanilla extract 
Pinch of salt 
1 tin mango slices 
2 Tbs shredded coconut, toasted

Bring 1 cup water to boil in a small saucepan. Add brown sugar and cook until sugar has dissolved. Cook over medium heat and reduce until syrupy. Bring a large saucepan of water to boil and add seed tapioca, stirring to prevent sticking. Simmer for 15mins or until tapioca is just transparent. Drain through a sieve and rinse with cold water. Stir brown sugar syrup, coconut cream, vanilla and salt through seed tapioca. Divide amongst 4 small glass and allow to set in fridge (about 2hrs). Serve topped with mango and toasted coconut.

via Mckenzie Seed Tapioca packet recipe idea