Add 4 tablespoons tapioca pearlsto a small saucepan of boiling water, stirring continuously so they do not stick to the bottom until the tapioca turns clear (approximately 15 minutes).
Drain tapioca pearls in a fine mesh sieve under cold running water.
Return tapioca pearls to saucepan and mix through 2 tablespoons coconut cream, 2 tablespoons filtered water, 1/2 tablespoon vanilla extract and 1 tablespoon rice malt syrup.
Pour mixture into serving ramekins or glasses and set in the fridge for at least 2 hours.
Serve topped with mango cheek, diced and toasted desiccated coconut sprinkled on top.
Saute onion, diced and 4 garlic cloves, minced in olive oil.
Add 3 carrot, diced, 2 red capsicum, diced, 2 zucchini, diced, 1/2 cup semi sun-dried tomatoes, quartered and sauté until vegetables are softened then set aside. Feel free to add more olive oil if necessary. You can also use any seasonal or left over vegetables you might have.
Cook 500g turkey mince until browned then add vegetables back in with 700g passata, 3 teaspoons dried oregano, 1/2 teaspoon chilli flakes, handful basil leaves, torn, celtic sea salt and cracked black pepper, to taste and allow to simmer while cooking the pasta.
Cook 500g buckwheat spiral pasta according to packet instructions.
Add pasta to sauce, combine, then serve with parmesan cheese (optional).
