Love that taro tapioca pearl dessert served at Chinese restaurants? You can make this easy Taro Tapioca Dessert Soup at home with just 4 ingredients. It is so yummy!
Do you have a friend who is your friend’s sister’s husband’s cousin? I actually do and she is happened to be a food blogger! Her name is Cindy from Weeknite Meals. I have never met her as we live in different states, but my friend introduced me to her sister about me and my blog, and she told her cousin-in-law about me. Cindy works full-time but she makes delicious Asian meals (mostly Chinese dishes) every day. So if you think you are too busy to cook, please visit her site because she has very easy & yummy dishes that you can prepare in a short time.
Today to celebrate my new friendship with Cindy, I’m sharing her Taro Tapioca Dessert Soup. Ever since she posted this recipe on her site, I had been wanting to try it. After all, I’m married to a Taiwanese American husband and I eat more Chinese food now when we eat out with friends. I even go to the specific Chinese restaurant that offers this dessert soup at the end (usually complimentary). It is so yummy! I guess I can go to any Chinese restaurant now since I know how to make this dessert at home. Thank you, Cindy!
What’s your plan for this weekend? We’ll be on stay-cation this weekend just 30 minutes away from our home. My kids are so excited that they can play in the hotel’s swimming pool. Have a great weekend everyone!
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Taro Tapioca Dessert Soup
Ingredients
- 1½ lb taro (satoimo) (about 7 taro roots)
- ½ cup tiny tapioca balls
- 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.
Hi, how do you keep it from congealing into one big mush ?
Hello, Vivian! When cooking tapioca, you can add more water if necessary. Make sure they are not overcooked and have enough liquid.
We hope this was helpful!
A bit too sweet for me but the taste is good. I did half more portion without sugar and then mixed it into the full portion that I made with sugar. Dessert for a week!! 😋 Such an easy Asian dessert. Thank you
Hi Karen! Thank you so much for trying Nami’s recipe and for your feedback!
We’re glad you were able to tweak the sweetness to your preferences. Happy Cooking!😊
I used a 1/2 cup sugar instead of 1 cup and it was plenty sweet for me. Thanks for the recipe!
I used a full cup, but wished I used less sugar. I really enjoyed this recipe and look forward to making it again with less sugar, or maybe try it with rock sugar. Thank you so much for sharing your recipe!
Hi Kristie! Thank you very much for trying Nami’s recipe and sharing your experience with us.
We are glad to hear you enjoyed the dessert.🙂
Hi Tammy! Thank you very much for trying Nami’s recipe and for your feedback!
We hope you enjoyed the homemade Taro Tapioca Pearl Dessert with your adjustment!😊
Hi Nami:
Have you tried using mango instead of taro?
Beatrice
Hi Beatrice! Thank you for reading Nami’s post!
Nami has not tried this recipe using mango before. So if you try it, let us know how it goes!
Simple and Delicious! My friend who has never really liked tapioca (it’s a texturing thing) actually asked for some of this when I made it and he commented on how he can eat tapioca now. Thanks JOC for this recipe!
Hi Russell! Wow! We are so happy to hear he enjoyed tapioca!
Thank you very much for trying this recipe and for your kind feedback. Happy Cooking!
Hi Nami, I came here looking for how to cook the tapioca. We bought the larger pearls from Pacific Supermarket to make bubble tea at home. I’m following other recipes, but after 1.5 hours of boiling they’re still mostly opaque. Now I’m letting them rest in the pot as the water cools and I’ll see where they’re at in a few hours. Any tips on cooking the large pearls?
Hi Will! I have never made boba (the dark large tapioca) before so I’m not too sure… I wish I can offer you advice but I have zero experience. I’m sorry! 🙁
Hi Will! I have no idea when you asked about boba but I can answer you: tapioca for bubble tea is colored with caramel to make it dark and will never become translucent. It’s usually never used for cooking dessert, just for the drink. The texture is more chewy than the tiny ones, mainly because of their size. If overcooked they tend to become gooey. You can still enjoy them in a thicker liquid like this taro and coconut cream if you don’t want to only use them for bubble tea but the result won’t be the same. I hope you found creative ways to enjoy it!
Hi! Where did you get the flower shaped bowls? I need them! x
Hi iz! It’s been a while, but I think I got these bowls from Daiso (Japanese $1 store in San Francisco) like 10 years ago… it was like $2-3 each. 🙂
Can I prep this the night before I plan to eat it and gently reheat before serving? Or is it best to cook up the tapioca soon before eating it? Thanks!
Hi Laura! I apologize for my late response (due to the traveling and flu I have).
I think it’s best to cook right before. I can only confidently say so as I haven’t tried making this dish in advance… I think a few hours may be okay, not sure about the night before… I’m sorry I wish I know the right answer.
Thanks for the recipe! I left it in the fridge overnight to chill and it tasted fine the next few days. Just give it a little stir before eating. You can also heat it up on the stove-top with a little water.
Hi Cal! You’re awesome. Thanks so much for letting us know! I’m glad to hear you enjoyed this recipe! 🙂 Thank you!
Delicious! Just made it. Had to substitute honey for the sugar (I was out) and had to blend a coconut up and strain it (hard to find canned coconut milk where I live) and was still so good I ate two bowls! Seems like a pretty flexible recipe. Thanks!
Hi Angela! I’m so glad you liked the recipe! Thank you for your kind feedback!
[…] Taro Tapioca Pearl Dessert […]
Hi! Can I omit the coconut milk? If so, what can I replace it with? One of my guests does not eat coconut milk. Thanks!
Hi Alice! This recipe is not my own recipe and I used my blogger’s recipe. So I’m not too sure if there are other options available when it comes to this dessert or usually just coconut milk… Personally, I think the thick taro works with liquid that is thick like coconut milk, and taste is strong enough to cover the taro taste. Hmmm! It’s a tough question! If there was no taro, I would say any drink would work… but taro is making it difficult. 🙁 Sorry I am not creative enough to give you a substitute for coconut milk…
Hi Nami,
I just made this recipe and it tastes delicious!
So easy and exactly what I was craving 🙂
Thanks for sharing so many great recipes,
Sharon
Hi Sharon! So glad to hear you liked this recipe! Now I am craving… 🙂 Thank you very much for your feedback!