Taro Tapioca Soup

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Little girl and I had a relaxing afternoon, while she played with her little buddies, the Moms hung out while sitting on the lawn (We refer to this as “Grass Date”, pretty much a play date on grass…). Planning ahead, I had put some ribs in the slow cooker since around noon, so the main dish was done when we got home.  Other than the tomato and egg dish, I wanted to make a sweet dessert soup for after the meal. Anyone else is used to eating sweet soup? Growing up we didn’t eat much cake or cookies, so whenever there were t sweet soup it always made my day!

This is a super easy recipe adapted from “Use Real Butter“, I made some minor adjustments and even the hubby loves it, definitely going to make it again!

1/2 cup tapioca (the tiny tapioca balls)
1.5 lb. taro root (preferably purple, but white works too), peeled and cut into large dice (about 1/2-inch)
8 oz. unsweetened coconut milk
1 cup sugar

In a medium saucepan, bring four cups of water to a boil. Add the taro root and cook until tender – about 20 minutes for fresh taro root. If you use frozen taro root then boil for about 5 or so minutes. Drain the taro root and mash it. Leave some chunks if you like. Boil another 2 cups of water in a saucepan (use same if you like). Add the tapioca to the water and boil for 5-6 minutes. Turn off the heat and cover the pan. Let it sit for 10-15 minutes. The tapioca is done when the pearls are translucent and you can no longer see the white center. Add the coconut milk to the taro root and stir until blended. Stir in the tapioca and sugar over medium heat until the sugar is dissolved. Serve warm. Serves 6.

Adapted from: Use Real Butter

9 Comments Add yours

  1. Oohhhhh! My favorite! Really, is that easy? I’m making this! I need to go buy tapioca balls. I have some taro but not enough too. I can’t wait to try… but maybe I should make half portion first. In case kids don’t like it… I will end up eating this dessert as a man dish. Great post Cindy!

    1. Jeno says:

      It REALLY is that easy! For some reason I always thought taro root would take forever to cook, but within 15 minutes all the chunks were soft and ready to be mashed! I cooked the tapioca balls according to the original recipe time, though there were still a little white center showing. After I pour the sugar, coconut milk and tapioca balls into the mashed taro to stir and cook some more, that’s when the white center went away completely.

      Hope your children like sweet soup as much as Trini does!

      1. Thanks Cindy for further instruction. I use taro a lot but not for dessert. I gotta go to chinese market to buy tapioca~~~.

      2. Jeno says:

        Awesome Nami, let me know whether you like the finished dessert! I ate 2 bowls today Haha!

  2. I love tapioca dessert…! Thank you for sharing the recipe🙂.

    1. Jeno says:

      You are very welcome! My little girl is devouring some for afternoon snack right now!

  3. I love simple week night meals and I now know where to look for ideas! Thanks!

    1. Jeno says:

      Thank you Chopinand for stopping by, love your food photography and definitely looking forward to more posting from you. Have a wonderful weekend!

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