300ml young coconut juice
75ml coconut cream
50g castor sugar
¼ tsp vanilla essence or extract
2.5 gelatin leaves
1/2 cup tapioca
125ml coconut cream
40ml sugar syrup
Dash vanilla essence
Bloom gelatin. Gently heat ingredients until sugar dissolves. Whisk in gelatin. Pour into moulds while still hot, and refrigerate immediately overnight.
Using a tall pot, fill with water and bring to the boil. Pour in ½ cup tapioca and let it boil for 20 minutes or until it is clear. Strain and cool tapioca pearls under cold water.
Pour the coconut cream, sugar syrup, salt and vanilla onto the cooked and cooled tapioca. Stir through.
Pour the coconut tapioca on the set panna cotta. Use remainder young coconut flesh, on top of tapioca.
Fruit to serve with jelly: mangoes, lychees, julienned young coconut, strawberries, dragon fruit, jackfruit, or pomegranate.
Sprinkle with black sesame seeds and silver leaf.