Taro Tapioca Pearl Dessert
A Japanese-style dessert soup of mashed taro root with tapioca pearls in sweetened coconut milk, served warm or chilled.
⏱️ Prep: 10 min🍳 Cook: 50 min
Ingredients
| 1.5 lb | 680 g | Satoimo (Japanese Taro) (about 7 taro roots) (or Chinese taro root) |
| 1/2 cup | 120 ml | tiny tapioca balls |
| 1 can | coconut milk (1 can = 13.5 fl oz) (or more depending on how loose you want your soup) | |
| 1 cup | 240 ml | granulated sugar (adjust according to extra coconut milk added) |
Instructions
- Peel and cut taro root into ½ inch pieces.
- In a medium saucepan, put 4 cups of water and taro and bring it to a boil. Lower the heat to medium and cook 20 minutes, or until skewer goes into taro smoothly.
- When the taro is ready, drain the water and mash it. You don't have to mash everything liked mashed potatoes. It's nice to leave some chunks.
- Meanwhile, in a small/medium saucepan, bring another 2 cups of water to a boil. When boiling, add the tapioca and cook 6 minutes.
- After 6 minutes, turn off the heat and cover the pan. Let it sit for 10-15 minutes, or until the pearls are translucent and you can no longer see the white center. When it's done, strain it in a colander and run water through it to prevent from overcooking.
- Add the coconut milk to the taro root and stir well.
- Stir in the tapioca.
- Add sugar and cook over medium heat until the sugar is completely dissolved.
- Serve either warm or chilled.
Prep Time: 10 mins. Cook Time: 50 mins. Total Time: 1 hr. Course: Dessert. Servings: 6.
Recipe Notes: Adapted from Weeknite Meals, originally from Use Real Butter.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you'd like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.