Coconut Tapioca Pearl Dessert 椰汁蜜瓜西米露

If you remember my Coconut Ice Cream post, you might recall how much I “love” coconut when I was a kid!  Yes, I would literally run away from anything that has to do with coconuts, no kidding.  You can read the post here and find out what converted me to a coconut lover now.  But as much as I dislike coconut back then, this Coconut Tapioca Pearl Dessert 椰汁蜜瓜西米露 is about the only thing that I would eat that has coconut in it.  Coconut Tapioca Pearl Dessert is a very popular dessert in Asia, that you might find it on the menus in almost every single restaurant or dessert store in Hong Kong.  Quite often in most restaurants, this is a complementary dessert that is served after dinner.  There could be some variations on the fruit.  The most popular and traditional is honeydew, but you can also find watermelon, mango, or mixed fruit in this coconut based dessert these days. 



If you’re not familiar with tapioca, it is a starch extracted from the cassava plant.  In the Philippines, tapioca is usually called sago; in Indonesia, it is called singkong.  The one I used here are made into tiny “pearls” (see picture below) from tapioca flour and water.  Tapioca flour is often used as a thickening agent in cooking and it’s gluten free.  So, this Coconut Tapioca Pearl Dessert is gluten free, dairy free, and super refreshing.  I say, it is a perfect spring time or summer time treat.  You can get tapioca pearls in most Asian supermarkets, or online these days.



Here’s how I prepare mine.  First, soak 3/4 cup of tapioca pearls in cold water for 30 minutes.  They will absorb the water and expand a little. 



While the tapioca is soaking, bring 1 1/2 cup of water to a boil and dissolve 1/2 cup of raw sugar (turbinado sugar) in it.  You can use regular white sugar in this recipe, which is the traditional way.  I love turbinado sugar more because it is less refined and has a natural cane sugar taste which adds nice depth of flavor to this dessert.



This is the coconut milk that I use.  You can make your own as well if you want.



After the sugar has dissolved, remove the pot from heat and add the coconut milk and stir well.  Let the mixture cool completely and keep in the refrigerator to chill.



When the soaking time is up for the tapioca, drain and discard the excess water.



In a sauce pan, bring 6 cups of water to a boil and add the tapioca.  Cook for 5 to 6 minutes and stirring occasionally.  Mine were done at around 6 minutes.  The tapioca will turn translucent when they are cooked through.



Place the cooked tapioca in a sieve and raise them under cold water.  Of course, I didn't have an extra hand to take a picture of that as I needed both hands to drain the pot.    But you know the dwell.  Then, add the tapioca into the coconut mixture.



Last but not least, add 2 cups of diced honeydew into the mixture and keep in the refrigerator to chill.  For at least 2 hours or until it’s cold.  Trust me, it taste way better when it’s nicely chilled!



So here we go, a refreshing and easy way to prepare dessert that is perfect for the hot temperature.  Hope you’ll give it a try.



Oh, and of course, I served some in these shooter glasses as well.  These are perfect portion for parties and entertainment.   







Coconut Tapioca Pearl Dessert 椰汁蜜瓜西米露: (Printable Recipe)

3/4 cup small tapioca pearls
1 1/2 cup water
1/2 cup raw sugar (turbinado sugar)
1 (13.5 ounce) coconut milk
2 cups finely diced honeydew (or any fruit you like)

In a medium bowl, soak the tapioca pearls in cold water for 30 minutes.  They will absorb the water and expand a little.  While the tapioca is soaking, bring 1 1/2 cup of water to a boil and dissolve the raw sugar (turbinado sugar) in it.  You can use regular white sugar in this recipe, which is the traditional way.  I love turbinado sugar more because it is less refined and has a natural cane sugar taste which adds nice depth of flavor to this dessert.

Remove the pot from heat and add the coconut milk and stir well.  Let the mixture cool completely and keep in the refrigerator to chill.When the soaking time is up for the tapioca, drain and discard the excess water.

In a medium sauce pan, bring 6 cups of water to a boil and add the tapioca.  Cook for 5 to 6 minutes and stirring occasionally.  Mine were done at around 6 minutes.  The tapioca will turn translucent when they are cooked through.

Place the cooked tapioca in a sieve and raise them under cold water.  Then, add the honeydew into the mixture and keep in the refrigerator to chill.  For at least 2 hours or until it’s cold.  Trust me, it taste way better when it’s nicely chilled!