Ingredients for Thai Dessert Soup
- 1/2 cup small tapioca pearls
- Water
- 1/4 cup granulated sugar (or to taste)
- Fruit
- Frozen Coconut Milk
- Vanilla Extract
- Fresh Mint Leaves
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How to Make Thai Dessert Soup
- Rinse tapioca pearls under cold water.
- In a medium saucepan, combine tapioca pearls and 2 cups of water. Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until tapioca pearls are translucent and cooked through, stirring occasionally to prevent sticking.
- Remove from heat and stir in 1/4 cup sugar. Taste and adjust sweetness as needed.
- Let the tapioca cool completely.
- Prepare your fruit: Slice strawberries and dice other fruits. Leave smaller berries whole.
- In a separate bowl, whisk together milk and vanilla extract (or other flavoring extract) until sugar is dissolved.
- Select 4 attractive chilled bowls.
- Divide tapioca pearls (or tofu/jelly cubes) evenly among the bowls.
- Divide the prepared fruit into each bowl.
- Pour the sweetened milk over the fruit and tapioca.
- Chill the desserts in the refrigerator for at least 30 minutes before serving.
- Garnish with edible flowers or marshmallow flowers before serving. If using flowers, ensure they are pesticide-free.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
52g
Fat
0g
Carbs
7g
