Cook the tapioca in boiling water for 10 minutes.
Heat the pineapple, sugar and vanilla until the sugar is melted.
Drain the tapioca and add to the pineapple.
Bring to the boil and simmer 3 minutes.
Cool and fold in the coconut yoghurt.
Simmer the palm sugar and lime juice until dissolved. Cool.
Mix gently through the mango, papaya, peaches and mint.
Pulse the flour, butter and brown sugar in a food processor.
Mix with macadamias, oats and ginger in a large mixing bowl.
Spread in a thin layer on baking trays and bake at 170°C for 10 – 15 minutes.
Divide the tapioca mix between four glasses.
Arrange the fruit on top and sprinkle with a generous spoonful of the macadamia crumble.
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