Taro Coconut Tapioca Dessert

Taro Coconut Tapioca Dessert

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 5 m
meeshiepoo
Recipe by  meeshiepoo

“Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker. ”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
  2. Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

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Reviews (9)

Rate This Recipe
Cyiu23
29

Cyiu23

I'm from Hong Kong, this is what we call tong shui(sweet water). This is a good recipe to follow. I used to do it all by taste, a lot more work. I used sweet potato instead of taro(it's interchangeable, but sweet potato has some natural sweetness). My advice is cook the tapioca by itself as the recipe says, you don't want the starchy water. In a different pot cook the taro and sugar. Add sugar till it suits your taste(it's not suppose to be too sweet) then add the tapioca and coconut milk.

judy
20

judy

I like this easy and tasty recipe. The first time I made it, we didn't eat it until 3 hours later, the tapioca soaked up the liquid, the dessert became very thick mixture. I adjust the procedure the second time I made it: I boiled the taro for 15 mins, then added uncook tapioca in the same pot to cook for another 7 mins, then added coconut milk cook until boil, last step I added brown raw sugar for another 2 mins or so until sugar dissolve. I serve it 1 hour later, this time tapiocas didn't have that much time to soak up all the liquid and the flavor is still there without all that simmering.

TheCambodianCook
18

TheCambodianCook

This is a very popular recipe in southeast asia. You can also use sweet rice in place of the tapioca pearls. I serve this to my six month old baby and she loveees it so much. Coconut milk is high in saturated fat which is very good for you as oppose to the poly saturated fat. So don't be afraid of this recipe because of the coco milk. I also sub. rock sugar for palm sugar.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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