Chinese · Dessert
Fresh Fruit and Tapioca Sweet Soup
A chilled Chinese-style sweet soup built around glossy tapioca pearls in a light coconut broth, lifted with allulose instead of sugar and finished with fresh mango, pomegranate and raspberry for natural sweetness, colour and fibre. Cool, light and refreshing, it keeps all the comfort of the traditional dessert while landing well under 250 calories a bowl.
$1
15 minsPrep
15 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
69Calories
0.6gProtein
0.5gFat
20.9gCarbs
6.1gSugar
1.9gFiber
4mgSodium
0mgChol
0.2gSat Fat
102mgPotassium
29mgCalcium
0.4mgIron
0mcgVitamin B12
14.4mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Chinese Chrysanthemum Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Soak the tapioca pearls in cold water for 10 minutes, then drain.
2
Bring 180g water to a rolling boil, add the soaked pearls and simmer gently for 15 minutes, stirring occasionally so they don't stick, until the pearls turn mostly translucent with just a small white dot at the centre.
3
Cover the pan, take off the heat and let the pearls sit for 10 minutes so they finish turning fully clear, then stir in the allulose until dissolved.
4
Strain the pearls through a sieve under cool running water to remove excess starch, then divide between 2 bowls.
5
Stir the light coconut milk into the warm pearls and refrigerate for at least 20 minutes until fully chilled.
6
Just before serving, top each bowl with diced mango, pomegranate arils and whole raspberries.
7
Scatter the chiffonade of mint over the top and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g small pearls, soaked tapioca potato starch
- 6.3 oz180g for boiling pearls and sweet soup base water
- 0.4 oz10g dissolved into hot base allulose
- 1.1 oz30g light variety, stirred in off heat coconut milk drinking
- 1.8 oz50g diced, added after cooling mango
- 0.7 oz20g arils, added after cooling pomegranate
- 1.1 oz30g whole, added after cooling for fibre raspberry
- 0.1 oz2g fine chiffonade, scattered to finish mint
