In a medium saucepan, combine the tapioca pearls and coconut milk. Add the bruised lemongrass stalks. Let it soak for about 30 minutes. Then, bring to a gentle boil over medium heat, stirring frequently.

Simmer and Flavor

Once boiling, reduce heat to low and simmer for about 15-20 minutes until the tapioca pearls are translucent and cooked through. Stir in sugar and a pinch of salt, remove from heat, and let it cool. Remove the lemongrass stalks.

Make the Mango Sorbet

Blend Ingredients

In a blender, combine the diced mangoes, lime juice, and agave syrup. Blend until smooth.

Freeze

Pour the mango mixture into a shallow dish and freeze for about 4-6 hours, stirring every hour until the sorbet is firm.

Prepare the Granola

Mix and Roast

Preheat the oven to 350°F (175°C). In a large bowl, combine rolled oats, nuts, maple syrup, melted coconut oil, cinnamon, and a pinch of salt. Spread the mixture on a baking sheet and bake for about 15-20 minutes, stirring halfway through, until golden brown.

Cool

Remove from the oven and let it cool completely before serving.

Assemble the Dish

Serve

In a serving bowl, layer the coconut and lemongrass tapioca pudding, top with a scoop of mango sorbet, and sprinkle with house-made granola.