Coconut-tapioca soup checks all the boxes for a low-key, large-format dessert. Think of it like boba, but repackaged in soup form—it’s creamy and milky, but it also has a hint of chewy texture from the tiny tapioca pearls. From there, you can easily add toppings (although it’s not necessary), like ripe mango, steamed chunks of taro, or sweet glutinous rice dumplings for something with more substance. If you’re making this for a larger crowd, this recipe can easily be doubled or tripled as needed.
- In a saucepan, bring the water to a boil. Once boiling, add the tapioca pearls and boil for 5 minutes. (The water will thicken up—this is normal.) After 5 minutes, remove from heat and cover the saucepan with a lid. Set aside for 15 minutes.
- Combine the coconut milk and sugar in another saucepan and bring to a boil. Stir until sugar has dissolved. Once boiling, reduce to a simmer. Taste the sweetened coconut milk, and adjust sugar if needed.
- Strain the tapioca pearls and run them under cold water—the center should be translucent. Add the tapioca pearls to the simmering coconut milk. Stir well. If you prefer a thinner consistency, add milk as needed.
- Serve warm or chilled in small soup bowls. Optional: top with fresh mango, steamed taro, or sweet glutinous rice dumplings.
Tatiana Bautista is an assistant editor at TASTE.