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Coconut Dessert Soup
Creamy Cantonese tong sui of coconut milk, milk and chewy tapioca pearls, sweetened with rock sugar. Serve warm or chilled, plain or topped with mango, red beans, taro or peanuts. Recipe by Wes Radez, Chinese American Family (chineseamericanfamily.com/how-to-make-coconut-dessert-soup). Nutrition is an estimate.
0 of 5 steps done — tap a step to check it off as you cook
1
Combine 240 mlMilk, 360 mlCoconut Milk and 100 gChinese Rock Sugar in a pot and bring to a boil. Reduce to low and simmer for 10 minutes. Remove from the heat, cover and let sit for 10 minutes until the rock sugar is fully dissolved.
2
Meanwhile, bring 600 mlWater to a boil in a separate pot. Reduce to low, add 120 mlTapioca Pearls and simmer for 10 minutes, stirring constantly. The pearls will still have white centers at this point.
3
Remove the tapioca from the heat, cover and let sit for 20 minutes until the pearls are fully translucent.
4
Pour the whole tapioca mixture (don't drain it) into the milk mixture and stir well. Eat right away while hot, or let cool for up to an hour to a gently warm temperature.
5
Serve warm or chilled, topped with garnishes to taste such as just-ripe fresh mango, cooked red beans, cooked taro or peanuts.