Mango and Tapioca Pearl Parfait

Cook the tapioca pearls in a large saucepan of boiling water until they become clear. Cooking times may vary according to the size of the tapioca pearls, but usually takes at least 15 minutes.

In the meantime, place 2 Tbsps. of sugar in a bowl along with the coconut milk and stir. Once the tapioca pearls are done, drain the water, refresh under cold water, then add to the coconut milk mixture. Set aside in the fridge.

Cut up 1/2 of the mangoes into small pieces and set aside for the decoration later on. Cut up the remaining mangoes into rough pieces and place into a blender and blend until smooth. You will need at least 3/4 cup of puree for this step.

For the mango mousse, whisk the 1/2 cup whipping cream and remaining 2 Tbsps. sugar until soft peaks form. Stir in the mango puree until combined; set aside.

For the lemon cream, whisk all ingredients with electric beaters until stiff peaks form.

To serve, spoon the tapioca mixture evenly into the base of two 1 cup-capacity glasses, followed by 1/2 of the reserved chopped mango pieces. Add the mango mousse, lemon cream and remaining chopped mango. Add a strawberry piece on top, if desired. Chill for one hour, top with coconut flakes, then serve.