Mango, lime and saffron tapioca pudding

{ SERVES 2–3 }

1.25 litres (44 fl oz/5 cups) filtered water

75 g (2¾ oz/½ cup) pearl tapioca

170 ml (5½ fl oz/²/₃ cup) coconut milk

¹/₈ teaspoon saffron threads, crushed

¼ teaspoon sea salt

¾ teaspoon grated lime zest

1 teaspoon lime juice

½ teaspoon alcohol-free vanilla extract or powder

6 drops liquid stevia

15 g (½ oz/¼ cup) coconut flakes

1 ripe mango, peeled and diced

Bring the water to the boil in a medium saucepan over medium heat, then stir in the tapioca, reduce the heat to low and cook for 15 minutes, or until the tapioca is translucent and cooked through.

In a large bowl, whisk the coconut milk with the saffron, salt, lime zest and juice, vanilla and stevia. Add this mixture along with the coconut flakes to the tapioca, and continue cooking over low heat for a further 10 minutes, stirring frequently.

Spoon into bowls and top with the mango.