Description
A refreshing Asian dessert featuring chewy tapioca pearls soaked in creamy coconut milk, sweetened lightly and topped with fresh ripe mango cubes for a perfect balance of texture and tropical flavor.
Ingredients
Scale
For the Tapioca Pearls
- 1/2 cup small tapioca pearls
- 2 cups water (for boiling)
For the Coconut Milk Mixture
- 1 cup coconut milk
- 2 tablespoons sweetened condensed milk (optional)
- 1 tablespoon sugar (adjust to taste)
- 1/4 teaspoon salt
For Serving
- 1 ripe mango (peeled and diced)
- Ice cubes (optional)
Instructions
- Cook Tapioca Pearls: Bring 2 cups of water to a boil in a saucepan. Add the tapioca pearls and stir immediately to prevent sticking. Boil for 10 to 15 minutes until the pearls turn mostly translucent with a slight white center.
- Rest and Rinse: Turn off the heat, cover the saucepan, and let the pearls sit for an additional 10 minutes to finish cooking. Drain the tapioca pearls in a sieve and rinse under cold running water to remove excess starch and cool them down.
- Prepare Coconut Milk Mixture: In a mixing bowl, combine the coconut milk, sweetened condensed milk (if using), sugar, and salt. Stir well until the sugar completely dissolves, creating a smooth sweetened coconut base.
- Combine Tapioca and Coconut Mixture: Add the drained tapioca pearls to the coconut milk mixture and gently fold to mix evenly without breaking the pearls.
- Chill the Dessert: Transfer the combined mixture to the refrigerator and chill for at least 30 minutes. This allows flavors to meld and the dessert to become refreshingly cool.
- Serve: Divide the chilled tapioca-coconut mixture into serving bowls or glasses. Top each serving with fresh diced mango and add ice cubes if desired for an extra cool treat.
Notes
- You can substitute sweetened condensed milk with additional sugar or maple syrup to keep the recipe dairy-free.
- For a mango-flavored base, try blending some of the mango flesh into the coconut milk mixture before combining it with the tapioca pearls.
