2 tbsp medium tapioca pearls

1 can (14 oz/400 ml) coconut milk

2 tbsp sugar

1/8 tsp salt

4 cups (1 litre) shaved or very finely crushed ice (see note)

2 mangos, diced

Sweetened condensed milk, for drizzling

In a small pot, combine the tapioca pearls, coconut milk, sugar and salt. Let rest for 30 minutes.

Cook over medium-high heat, stirring constantly, until the tapioca thickens and is transparent, about 20 minutes.

Transfer to a bowl and cover with plastic wrap directly on the surface of the tapioca. Let cool, then refrigerate for 1 hour or until completely chilled.

When ready to serve, stir the tapioca with a rubber spatula until smooth. If needed, add 1 tbsp (15 ml) of water at a time to reach a thinner consistency.

Fill shallow dishes with the shaved ice and top with the coconut tapioca and diced mango. Drizzle with the condensed milk.

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