Chinese · Dessert
Fresh Fruit and Tapioca Sweet Soup
A cold Chinese sweet soup of chewy tapioca pearls in a lightly sweetened syrup, finished with a ribbon of coconut milk and fresh mango and pomegranate for a cooling, fruit-forward dessert.
$0
15 minsPrep
20 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
141Calories
0.9gProtein
4.4gFat
26.2gCarbs
15.4gSugar
1gFiber
4mgSodium
0mgChol
3.7gSat Fat
127mgPotassium
12mgCalcium
0.6mgIron
0mcgVitamin B12
12.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Chrysanthemum Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Rinse 22g tapioca pearls under cold water, then soak in fresh water for 15 minutes while you prep the fruit.
2
Bring 180g water to a boil in a small saucepan, drain the soaked pearls and tip them in, stirring once to stop sticking.
3
Reduce to a gentle simmer and cook uncovered for 18-20 minutes, stirring occasionally, until the pearls turn mostly translucent with only a tiny white dot in the centre - the liquid will reduce by about 15% as it thickens into a light syrup.
4
Off the heat, stir in 18g sugar until fully dissolved, then cover and let the pearls stand for 5 minutes to turn fully clear.
5
Cool the tapioca and its syrup to room temperature, then chill in the fridge for at least 30 minutes.
6
Divide the chilled tapioca and syrup between 2 bowls, swirl 35g coconut milk through each, then top with diced mango, pomegranate seeds and torn mint leaves just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Tapioca Potato Starch, small pearls, soaked,
- 180g180g Water,
- 18g18g Sugar White,
- 35g35g Coconut Milk, 1
- 60g60g Mango, diced, 1
- 20g20g Pomegranate, seeds only, 1
- 2g2g Mint, small leaves, torn, 1
