Tapioca Puddings with Mango, Vanilla Ice Cream and Lime Syrup

Method

1. Combine brown sugar, water and kaffir lime leaves in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil, reduce heat and simmer for 5 minutes or until slightly syrupy. Strain, discard lime leaves and set aside to cool.
2. Place tapioca in a medium sized bowl and cover with cold water. Stand for 1 hour. Strain tapioca through a fine sieve.
3. Bring the coconut milk and extra brown sugar to a simmer in a medium sized saucepan, stirring until the sugar has dissolved. Add tapioca to the coconut milk mixture. Stir constantly until the mixture thickens and the tapioca is tender, approximately 5 minutes. Remove from heat and transfer to a bowl. Gently stir in the coconut cream.
4. Spoon tapioca into 10 serving dishes or glasses. Top evenly with mango slices and scoops of ice cream. Drizzle evenly with kaffir lime syrup. Serve immediately.