For 4 people
For 4 people
Start by peeling and cutting the mango into small pieces. Then, cut the passion fruit in half and scoop out the pulp with a spoon.
Place the mango pieces and passion fruit pulp in a saucepan and add a tablespoon of maple syrup. Mix well and cook over medium heat for about 20 minutes, until it reaches a compote consistency.
Meanwhile, boil the coconut milk and water in a large saucepan. Add a tablespoon of maple syrup, vanilla extract, and a pinch of salt.
When the coconut milk begins to boil, add the pearls and reduce the heat. Cook over low heat, stirring regularly, for 15 to 20 minutes, until the pearls are translucent.
Pour a layer of Japanese coconut milk pearls into 5 small glasses, then top with a layer of mango and passion fruit compote. Repeat this process.
Refrigerate for at least 2 hours. Serve.
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