Coconut Tapioca Taro Soup
This coconut tapioca taro soup is one of the best desserts you can get at a Chinese restaurant. It's actually very easy to make at home.
Ingredients
- ½ cup small tapioca pearls
- ¾ pound taro (cut into ½-inch chunks; about 2 ½ cups)
- 1 cup coconut milk
- 2 cups milk
- ½-3/4 cup sweetened condensed milk
- ¼ teaspoon salt
Instructions
- Bring a medium pot of water to a rolling boil. Add the tapioca pearls and reduce the heat to medium. Cook for 25-30 minutes until they are completely translucent with no white dot in the center. I have noticed that if the water level is too low, sometimes the tapioca will always have a white dot in the center. If your tapioca seems to be taking too long to cook, try adding a few more cups of water and check if the white dots disappear.
- Pour the tapioca pearls through a strainer and rinse several times to remove the starch. Transfer the tapioca to a bowl of cold water and set aside.
- In another pot, bring about 8 cups of water to a boil. Add the taro and reduce to a simmer. Cook for 10-12 minutes until the taro is tender. Drain the water.
- Use a potato masher to mash about ⅓ of the taro.
- Add the coconut milk, milk, condensed milk, and salt to the pot.
- Drain the tapioca pearls and add them to the pot as well.
- Taste and adjust the sweetening to your liking then serve! If you like to serve it warm, then heat it over medium heat for a few minutes.