Papaya & Lime Chutney on Coconut Tapioca Crisp
Description
This elegant amuse-bouche delivers a vibrant tropical flavour in a single, delicate bite. The sweetness of ripe papaya is enhanced with lime juice and gentle spices, while the coconut tapioca crisp provides a light and crunchy base. It’s a playful and refreshing way to open your Maldivian-inspired dinner, evoking the warmth and colour of the islands.
Tapioca pearls and coconut milk are combined, cooked, and dehydrated to create thin, lacy crisps that are then quickly fried until puffed and golden. These are topped with a spoonful of jewel-bright chutney, making each bite a textural and flavourful contrast between sweet, sharp, and creamy.
Ingredients
For the coconut tapioca crisps:
For the papaya & lime chutney:
Instructions
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Rinse the tapioca pearls under cold water. In a saucepan, combine water and coconut milk, bring to a gentle simmer, and add tapioca. Cook over low heat, stirring frequently, for 10–12 minutes until translucent and thick. Add a pinch of salt and stir well.
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Spread the tapioca mixture thinly onto a silicone mat or baking parchment. Allow to dry in a dehydrator or a low oven (around 70°C) for 4–6 hours, until completely dry and brittle.
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Break into small rounds or rectangles. Heat oil in a deep pan and fry each crisp for a few seconds until puffed and lightly golden. Drain on paper towels.
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To make the chutney, heat 1 tbsp oil in a small pan. Add mustard seeds and let them pop, then stir in the ginger and green chilli. Add diced papaya, lime juice, lime zest, coconut sugar, and salt. Simmer on low heat for 5–7 minutes until slightly thickened but still chunky.
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Spoon a small amount of chutney onto each crisp just before serving. Serve immediately so the crisps remain crunchy.
