Taro Coconut Tapioca Dessert Recipe - Allrecipes.com
Taro Coconut Tapioca Dessert Recipe

Taro Coconut Tapioca Dessert

Recipe by  

"Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker. "

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 5 mins


  1. In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
  2. Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.
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  • Editor's Note
  • Raw taro root can be irritating to the skin or throat, so it's best to peel using rubber gloves. Peel thoroughly with a knife (skin is tough), and don't taste the taro until it's cooked through and soft.

Reviews More Reviews

Most Helpful Positive Review
May 28, 2011

I'm from Hong Kong, this is what we call tong shui(sweet water). This is a good recipe to follow. I used to do it all by taste, a lot more work. I used sweet potato instead of taro(it's interchangeable, but sweet potato has some natural sweetness). My advice is cook the tapioca by itself as the recipe says, you don't want the starchy water. In a different pot cook the taro and sugar. Add sugar till it suits your taste(it's not suppose to be too sweet) then add the tapioca and coconut milk.

Most Helpful Critical Review
Apr 20, 2011

It was average tasting. It wasn't what I was looking for. I had to strain the tapioca with running warm water to get rid of the starchy sticky gel. Then I added the milk/sugar mixture. Also, I boiled the taro seperately and added that at the end. My daughter liked it with whipped cream stirred in.

Apr 07, 2011

I like this easy and tasty recipe. The first time I made it, we didn't eat it until 3 hours later, the tapioca soaked up the liquid, the dessert became very thick mixture. I adjust the procedure the second time I made it: I boiled the taro for 15 mins, then added uncook tapioca in the same pot to cook for another 7 mins, then added coconut milk cook until boil, last step I added brown raw sugar for another 2 mins or so until sugar dissolve. I serve it 1 hour later, this time tapiocas didn't have that much time to soak up all the liquid and the flavor is still there without all that simmering.

Apr 18, 2011

This is a very popular recipe in southeast asia. You can also use sweet rice in place of the tapioca pearls. I serve this to my six month old baby and she loveees it so much. Coconut milk is high in saturated fat which is very good for you as oppose to the poly saturated fat. So don't be afraid of this recipe because of the coco milk. I also sub. rock sugar for palm sugar.

Mar 30, 2010

This is one of my favorite desserts and it came out wonderful! I added more sugar than was on the receipe but other than that, it came out great. Thanks!

Jan 18, 2011

This is so good. I used a little less sugar, and it tastes perfect.

Feb 20, 2012

Not good at all! just ruined my root and waisted my time. Lacking flavor and too thin. This has too much water.

Nov 28, 2011

Wow, did not care for this! It's too liquidy and the potato didn't work well with the other textures. Never again.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 11 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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