Regardless of how I overeat and consume more than my fill of salt and pepper shrimp when I dine out in Chinese restaurants, I always have room left for Xi mi lu. I’d be paying the bill, already stuffed to the gills, and my neck would still be craned like a giraffe, on the lookout for the waiter to bring over bowls of tapioca coconut dessert soup.
Usually served as a complimentary dessert, this sweet soup is made with coconut milk, tapioca pearls and taro. In the Xi mi lu I made today, I replaced the taro with calabasa as that was what all I had in the house and I had a massive craving to satisfy pronto. I imagine camote (Japanese yams) or ube (purple yams) would make adequate substitutes as well. Although commonly enjoyed piping hot, I find this tapioca coconut dessert soup just as delicious served cold. Give it a try and don’t forget to leave me a feedback. Your lovely comments are greatly appreciated.
- 8 cups water
- 1 cup mini tapioca pearls
- 3 cups coconut milk
- 1 cup sugar
- 1 small calabasa, peeled, seeded and cut into ½-inch cubes
- In a pot over medium heat, bring 6 cups of the water to a boil. Add tapioca pearls and cook, stirring regularly, for about 10 to 15 minutes or until translucent. Remove from pot and using a fine mesh sieve, rinse under cold, running water. Drain well. Until ready to use, keep tapioca in a bowl of cold water to keep from sticking together.
- In a pot over medium heat, combine coconut milk, sugar and the remaining 2 cups water. Bring to a simmer, stirring occasionally, until sugar is dissolved.
- Add calabasa. Lower heat and cook, stirring occasionally, for about 15 to 20 minutes or until calabasa is fork-tender. Add tapioca and cook, stirring occasionally, for about 3 to 5 minutes or until dessert is slightly thickened. Serve hot.