Taro coconut milk can be served hot in the winter and cold in the summer. For the hot summer days, a smooth and creamy chilled sweet soup like taro with tapioca pearls is the best treat. A perfect finale to any summer meal and it’s quite easy to make.
Ingredients:
- 2.5 cups of taro, skin and diced
- 6 cups of water (for taro)
- 1.5 cups of tapioca pearls
- 6 cups of water (for tapioca pearls)
- 1 can of coconut milk
- 1 cups of rock sugar
Directions:
- Bring a pot of (6 cups) water to boil, stir in sago pearls, cover and cook for 5 minutes. Remove from heat with the cover for 30 minutes or until the pearls turn translucent. Rinse with cold water and set aside.
- Bring a pot of (6 cups) water to boil, add taro, then reduce the heat to medium-low, simmer for about 15 minutes or until softened. Add coconut milk and sugar, stirring until sugar dissolve. Bring to a boil and stir in tapioca pearls until well combined.
Welcome!
itsyunotme
August 16, 2011 at 10:29 pm
ahhhh YUUMMMM
Elaine
August 17, 2011 at 11:57 am
omg I can’t believe the ingredients are so simple. i really miss chinese desserts… this is going into my “recipes to try” list!!!
connie
September 9, 2011 at 10:07 pm
That looks so yummy in my tummy!!!!!!!!
connie
October 18, 2011 at 10:17 pm
that looks so so so so so good
laiyee
November 10, 2013 at 9:40 pm
perfect recipe perfect taste…however i cut down on the tapioca and added more taro
Angie
February 4, 2014 at 6:17 am
It came out great I instead of rock sugar I used the Chinese style brown sugar that is called candy
Emily
March 12, 2014 at 6:07 pm
I just made this and it’s so good! I have a lot of clumps in the tapioca though. Is there any way to lessen the clumps?
thejanechannel
March 29, 2014 at 3:25 pm
Emily – When you rinse them with water, you can use your hands to separate them.