Tapioca Coconut Dessert Soup

3.75 from 4 votes

Craving something sweet? Xi mi lu made of tapioca, coconut milk, and calabasa is a creamy and delicious dessert the whole family will love!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Chinese

Servings: servings

Calories: 263kcal

In a pot over medium heat, bring 4 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.
In a pot over medium heat, combine the remaining 4 cups water, coconut milk, and sugar. Bring to a simmer, stirring occasionally, until sugar is dissolved.
Add calabasa. Lower heat and cook, stirring occasionally, for about 10 to 15 minutes or until calabasa is fork-tender.
Using a slotted spoon, remove some of the tender squash. In a bowl, mash with a fork and return to the pot.
Add tapioca and cook, stirring occasionally, for about 3 to 5 minutes or until dessert is slightly thickened. Serve hot.

Cut the calabasa squash in uniform size to ensure even cooking.
For a smooth consistency, cook the coconut milk at a gentle simmer and do not allow to boil lest it curdles and separates.
The dessert soup will taste sweeter when hot but will mellow out as it cools, so adjust the amount of sugar accordingly.