• In a saucepan, bring the coconut milk and milk to a boil.
• Add the tapioca pearls and simmer over low heat for 15 minutes, stirring regularly.
• At the end of cooking, add the sugar and stir well off the heat.
• Pour into small glasses and let cool.

For the mango coulis

• In a saucepan, combine all the ingredients and heat, covered, over low heat for 10 minutes, stirring occasionally.
• Blend until smooth and store in an airtight container in the refrigerator until ready to serve.

To serve

• Pour the coulis into the verrines, over the set coconut-tapioca mixture.
• You can add fruit: diced mango, passion fruit, lemon zest, or even shredded coconut.

  Enjoy chilled.