Taro Tapioca Dessert Soup
User Reviews
4.9
Taro Tapioca Dessert Soup
Description
Taro Tapioca Dessert Soup combines taro roots, tapioca balls, and coconut milk into a warm, sweet dessert. The taro is boiled until soft and then partially mashed, leaving some tender chunks for texture. Tiny tapioca pearls are separately cooked until translucent and then mixed into the taro base. Coconut milk adds richness while sugar sweetens the mixture to taste. This approach yields a dessert with creamy thickness from taro and coconut milk alongside the chewy texture of tapioca pearls. The recipe’s gradual cooking and layering of textures show in the finished dessert's comforting depth. It can be adjusted with extra coconut milk for a thinner consistency and sugar levels to suit preference.
The dish is often served warm but can be cooled for a refreshing variation. Its moderately dense texture makes it filling and suitable as a light dessert or snack.
The recipe notes mention it is adapted from Weeknite Meals, originally from Use Real Butter.
Ingredients
- 1½ lb taro about 7 taro roots, aka satoimo
- ½ cup tapioca balls tiny
- 1 can coconut milk (13.7 fl oz, 403 ml; add more to increase the soup)
- 1 cup sugar (adjust the amount according to the extra coconut milk you add)
Instructions
- Peel and cut 1½ lb taro (satoimo) into ½-inch (1.3-cm) pieces.
- In a medium saucepan, add the taro and 4 cups (960 ml) of water. Bring it to a boil. Lower the heat to medium and cook for 20 minutes, or until a skewer pierces the 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 (480 ml) of water to a boil. When boiling, add ½ cup tiny tapioca balls and cook for 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 cool and prevent it from overcooking.
- Add 1 can coconut milk to the mashed taro and mix well.
- Add the tapioca and mix.
- Add 1 cup sugar and cook over medium heat until the sugar is completely dissolved.
- Serve either warm or chilled.
Notes
- Adjust sugar amount based on coconut milk quantity to achieve desired sweetness.
- Leave some taro chunks unmashed for a varied texture.
- Rinse cooked tapioca pearls under water to prevent overcooking and stickiness.
- Add more coconut milk if a thinner soup is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 17mg | 1% |
| Potassium | 600mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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