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Taro Tapioca (or Sago) with Coconut Milk Recipe (芋頭西米露)

Taro Tapioca with coconut milk is a creamy and delightful dessert soup that requires just a few ingredients to make. The best part about this delicacy is it can be eaten all year round!
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Course: Dessert
Cuisine: Chinese, Vietnamese
Keyword: taro sago, taro tapioca, Taro Tapioca (or Sago) with Coconut Milk, taro tapioca with coconut milk, 芋頭西米露

Ingredients

FOR THE TAPIOCA PEARLS

  • 1/2 to 3/4 cup tapioca pearls (See Note 1)
  • enough water to soak and boil the tapioca pearls
  • ice bath

REST OF THE DISH

  • 350 g taro cut into 1/2 inch cubes
  • 4 cups water
  • 1 can (14 fl oz) coconut milk
  • 3 tbsp sugar or to taste
  • 1/4 tsp salt optional

Instructions

  • Soak the tapioca pearls in water for 2-3 hours.
  • Bring a small pot of water to a boil, then boil the tapioca pearls for 20 minutes or until translucent, with no white showing. Stir occasionally to avoid them from sticking onto the pot.
  • At the same time, bring the 4 cups of water, coconut milk and taro to a boil in a large pot. Boil for 15 minutes or until the taro are soft. (See Note 2)
  • Optional: using a spatula or spoon, break up or mash the taro into smaller pieces. (See Note 3)
  • Add the sugar and optional salt, then stir until combined. Adjust according to taste.
  • When the tapioca pearls are cooked through, pour them into a sieve, run under cold water, then soak in an ice bath for several minutes. Strain the water, then pour the tapioca into the coconut taro mixture.
  • Stir to blend all the ingredients together and enjoy!! (See Note 4)

Video

Notes

  1. If you prefer your taro tapioca to be less thick, use 1/2 cup.
  2. You may choose to steam the taro separately, then subsequently combine them with the water-coconut milk mixture.
  3. I prefer my dessert to have a good balance between mashed taro and taro chunks. You may skip this step if you prefer chunks only. Another option is to steam the taro separately, blend a portion of them (according to your preference), then combine with the water-coconut milk mixture.
  4. This dessert can be eaten hot or chilled. After the "soup" has cooled down, refrigerate to enjoy cold several hours later or the following day(s)!
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PRODUCT LINKS:

  • Aroy-D Coconut Milk 
  • Chaokoh Coconut Milk 
  • Florida Crystals Natural Cane Sugar 
  • Reese Tapioca - Small Pearl - Kosher