Description
Coconut Taro Tapioca Soup is a creamy and comforting Asian dessert made with taro root, coconut milk, and chewy tapioca pearls. Known as Taro Sago Dessert or Che Khoai Mon, this sweet soup can be enjoyed warm or chilled, offering a perfect balance of smooth, chewy, and fragrant flavors that you’ll fall in love with.
Ingredients
Scale
Ingredients:
- 1 large taro root (about 500g), peeled and cubed
- 1/2 cup small tapioca pearls
- 1 can (400ml) coconut milk
- 1 cup water (for thinning the coconut mixture if desired)
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract or pandan essence (optional)
Optional Aromatics:
- Few strips of pandan leaf (for authentic flavor)
- Extra coconut cream for topping
Equipment:
- Medium saucepan
- Steamer or pot for boiling taro
- Strainer
- Mixing spoon
- Serving bowls
Instructions
- Prepare the Taro: Peel and cube the taro root. Steam or boil for 10–15 minutes until tender but not mushy. Drain and set aside.
- Cook the Tapioca: Bring a pot of water to boil. Add tapioca pearls and stir gently. Cook for 10–12 minutes until translucent with small white centers. Drain and rinse under cold water.
- Make the Coconut Base: In a saucepan, combine coconut milk, sugar, salt, and 1 cup of water. Heat gently over medium heat until sugar dissolves. Do not boil.
- Combine: Add cooked taro cubes and tapioca pearls to the coconut mixture. Stir gently and simmer on low for about 5 minutes until slightly thickened. Add vanilla or pandan essence if desired.
- Adjust Consistency: Add more water or coconut milk for a thinner soup, or mash a few taro cubes to make it thicker and creamier.
- Serve: Enjoy warm for comfort or chilled for a refreshing treat. Garnish with a drizzle of coconut cream or shredded coconut if desired.
Notes
- Use full-fat coconut milk for the best flavor and creamy texture.
- Rinse tapioca pearls after boiling to prevent clumping.
- Don’t overcook taro—it should remain soft but structured.
- Sweeten gradually, as taro’s sweetness intensifies as it cooks.
- Storage: Refrigerate leftovers up to 3 days. Reheat gently with a splash of coconut milk or water.
- Do not freeze: Tapioca loses its chewy texture once thawed.
- Variations: Add purple yam for color, mango for tropical flavor, or make it vegan with coconut sugar.
- Serving ideas: Top with sesame seeds, shredded coconut, or serve alongside fresh fruit or pastries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Coconut Taro Tapioca Soup, Taro Sago Dessert, Taro Pudding Recipe, Asian Coconut Desserts, Che Khoai Mon, Taro Tapioca Dessert Coconut Milk