Taro Coconut Tapioca Soup
Ingredients
Directions
Ingredients
2 c
vacuum-sealed or fresh taro, skinned and chopped
1
can of coconut milk
1 c
clear tapioca pearls
1 c
sugar (more or less to taste)
Taro Coconut Tapioca Soup
Traditionally served at the end of Chinese meals, sometimes gratis, this “soup” is like a warm, bowl version of boba tea.
8 servings
- Place the chopped taro into a pot and add water, about an inch above the taro. Boil for 15 minutes.
- While waiting for the taro to soften, fill a smaller pot or saucepan most of the way with water and boil.
- Add the tapioca pearls to the smaller pot and stir continuously for 3 or 4 minutes.
- Remove the pearl pot from the heat and keep it covered for about 30 minutes. (Wait for the pearls to turn translucent.) Then flush them with cold water.
- When the taro is soft, add the coconut milk, sugar, and water as necessary. Then add the tapioca pearls. Serve in bowls.
Lilian Min
Lilian Min is a writer and reporter living in Alameda, California. You can follow her on Twitter at @llnmn.