• Cook the tapioca as indicated on their packet in a mixture of coconut milk and semi skimmed milk.  Cook on a low heat to avoid sticking, and stir frequently.  Add the sugar at the last moment.  Allow to cool.  
• Blend 200g of the strawberries and pour the coulis into glasses.  Add 2 strawberries, cut into small pieces. 
  
• Now cut the kiwis into small pieces and add those to the strawberries.   
  
• Cover with the tapioca milk and refrigerate for at least an hour.
• With the remaining fruit, cut into cubes and thread them onto small skewers, alternating red and green.   

Serve chilled.  This dessert can be prepared 4 hours ahead.

• The mascarpone and jam should be well chilled. 
  
• Wash the stoned cherries and blend them with the other ingredients.  For a maximum of 20 seconds .
• Serve immediately.  

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