Method

1. In a bowl soak the large tapioca pearls in 1 cup of almond milk (any non-dairy milk) for at least an hour or even overnight.
2. Pour the soaked tapioca pearls and almond milk into a medium saucepan over medium heat and add the coconut milk, maple syrup, vanilla, cinnamon and salt and bring to the boil. Reduce heat and simmer for about 15 minutes, stirring occasionally to stop the mixture from sticking.
3. Pour into two serving glasses and place in the fridge to set for about two hours.
4. Once set, top with diced mango and passionfruit pulp to serve.