Mixed Berry and Rice Paper Rolls

Cook time 30 minutes
Servings 12


50g tapioca pearls

500ml milk

100g caster sugar

3 tbsp coconut yoghurt

1 punnet each of strawberries, raspberries, blackberries

Handful of mint springs

1 ripe banana, cut into rounds

12 rice paper sheets

Mixed Berry and Rice Paper Rolls


Place the tapioca milk and sugar into a pot and bring to the boil.

Turn down to a simmer and cook for 15 minutes or until the tapioca pearls are translucent and tender.

Cool completely and then chill then fold through the yoghurt.

Take tops off the strawberries and cut into rounds and cut the raspberries into halves.

To make the rolls, place rice paper into water and shake excess off. Lay a few berries on the bottom third of the sheet and top with banana, tapioca and mint. Wrap into rolls. Continue with the remaining rolls.