Sweet Tapioca Pearls with Coconut

This is a rather basic recipe that will allow you to experiment with tapioca pearls. This dish is best served relatively warm. If refrigerated, the pearls will become dry and hard.

Sweet Tapioca Sweet green tapioca pearls with coconut

For the picture, I used pandan flavored pearls, which gives them a lovely jade-green color. You can achieve a similar effect by adding 2 to 3 tablespoons of pandan juice to the pearls while they're cooking.

This dish really wants fresh 'young' coconut meat, which is still soft. Unfortunately that can be hard to find, even in Bangkok supermarkets, so grated coconut works fine.

Ingredients

Small Tapioca Pearls140 g / ½ c
Water340 ml / 1 ¼ c
Sugar70 g / ¼ c
Fresh coconut meat180 gThinly sliced
Coconut cream220 ml / 1 c
Salt1 tsp

Preparation Method

  • Bring the water to a boil, add the tapioca pearls and cook until the pearls become mostly translucent.
  • Add the sugar and coconut flesh. Allow to return to a boil and then remove from heat.
  • Mix the coconut cream and salt together. Heat until it begins to boil, then remove from heat.
  • Spoon a bit of the tapioca pearls into a small dessert bowl and then top with some of the cooked coconut cream.
r

Tags: 
Filed under: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.