1. 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.  
2. Blend 200g of the strawberries and pour the coulis into glasses.  Add 2 strawberries, cut into small pieces.
   
3. Now cut the kiwis into small pieces and add those to the strawberries.  
   
4. Cover with the tapioca milk and refrigerate for at least an hour.
5. 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 inspiration for this recipe came from a Tipiak recipe.