Taro Coconut Smoothie with Taro Boba (新鮮芋頭椰汁波霸冰沙)

Still remember the classic Boba Milk Tea and Strawberry Rose Rainbow Boba Milk Tea videos that I shared not long ago?  If you’ve miss those recipes, simply click here and here to check them out.  Today, I want to share another boba drink recipe with you, Taro Coconut Smoothie with Taro Boba (新鮮芋頭椰汁波霸冰沙).  I made this taro smoothie using fresh taro roots.  The texture of taro roots is similar to sweet potato, which is very starchy.  But taro root is less sweet compared to sweet potato; it has a unique fragrant and taste that you can’t get from other root vegetables.  With the fresh taro root in this smoothie, the taro flavor is undeniable and very delicious.
 


This drink is inspired by a very popular Asian dessert, Taro Coconut Tapioca dessert soup (椰汁芋頭西米露).  But instead of the tiny tapioca pearls, I used some taro boba (see picture above).  The taro boba are so pretty and unique.  They turned into these translucent purple jewels after they are cooked!  Best of all, they are ready in just 3 minutes.   They have a subtle taro flavor as well. I will list the ingredients and tools at the bottom of this post for your convenience.  This smoothie taste exactly like the traditional Taro Coconut Tapioca dessert, but transformed into a fun and exotic smoothie instead.  It’s easy to prepare and so much fun to drink.  Ready to check out how I made this Taro Coconut Smoothie with Taro Boba?  Click on the video tutorial below.






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Ingredients and props for this post:
Boba Straws: (Click here for more information)
Ninja Blender: (Click here for more information)
Bamboo Placemats (Click here for more information)
Organic Blue Agave (Click here for more information)
Taro Boba (Click here for more information)
Fresh Taro Roots (Click here for more information)
Tall Smoothie Glasses (Click here for more information)
Long Cocktail Spoons (Click here for more information)






Taro Coconut Smoothie with Taro Boba (新鮮芋頭椰汁波霸冰沙)
Serves 2
1/2 cup fresh taro roots, cut into 1-inch cubes
1/2 cup taro boba
1/2 cup coconut milk
1/4 cup agave, divided
2 cup crushed ice
fresh whipped cream for garnish (optional)

Place taro roots in a medium pot, cover taro with water by an inch. Bring to a boil over high heat. Then, lower heat to medium and simmer taro for 18 to 20 minutes, or until fork tender. Remove from
heat and let cool completely.

In a large pot, bring 5 cups of water to a boil. Add boba and cook until they float on top. Lower heat to medium, cover and simmer for 3 minutes. Remove boba to a bowl of cold water and give them a quick stir. Drain and discard the water. Stir in 1 tablespoon agave, set aside.

Place cooked taro in the blender, along with 1/2 cup of the cooking liquid. Then add the coconut milk, remaining 3 tablespoons agave, and crushed ice. Blend until smooth.

Evenly divided cooked boba into 4 tall glasses. Pour the smoothie into each glass, garnish with whipped cream and serve with the wide boba straws. Enjoy!