Description
A delightful dessert soup featuring small tapioca pearls, creamy coconut broth, and refreshing melon, perfect for warm days and family gatherings.
Ingredients
Scale
- 1/3 cup small tapioca pearls
- 3/4 cup coconut water
- 1/3 cup coconut milk
- 1/3 cup whole milk
- 3 tablespoons sugar, or to taste
- 5 inches pandan leaf (optional)
- Half a sweet melon (cantaloupe, honey dew, or mango), diced or balled
Instructions
- Prepare the broth: In a small pot, combine the coconut water, coconut milk, whole milk, sugar, and bruised pandan leaf. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool at room temperature. Discard the pandan leaf and chill the mixture in the fridge until cold.
- Scoop the melon: While the broth chills, use a melon baller to scoop out your favorite melon or cut them into 1-centimeter cubes. Keep the melon pieces in the fridge.
- Cook the tapioca pearls: In a large pot, bring 6 cups of water to a boil. Gradually add the tapioca pearls and boil for about 12 minutes until they are transparent with a tiny white dot still visible. Drain and rinse the pearls under cold water.
- Assemble: In serving bowls, set the cooked tapioca pearls and add the chilled melon balls on top. Ladle the cold broth over the mixture. Serve immediately.
Notes
For best results, use fresh ingredients and chill all components before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg