Boil the tapioca in 5 litres of water for 1 hour, or until transparent. Drain. Warm the coconut cream with the sugar but do not boil. Pour the tapioca into the cream mixture. Remove from the heat and allow to cool.

To serve, spoon a little of the coconut tapioca into the centre of a plate. Place a ball of passion fruit sorbet in the centre. Garnish with cubes of fresh mango and a couple of spring roll crisps.

To make the passion fruit sorbet, boil all the ingredients until the sugar has dissolved. Pour into a freezerproof container and freeze, stirring every 20 minutes.

Alternatively, churn in ice cream maker according to manufacturer’s instructions.

To make the spring roll crisps, preheat the oven to 150°C. Paint the spring roll pastry sheets with melted butter, dust with sugar and cinnamon and bake for 10 to 15 minutes, or until golden and crisp.