Desserts made with a combination of taro root and coconut milk are popular in parts of China and Hong Kong, and have been on my wish list of foods to try for a while. When one of my children selected taro root as a new food to try, dessert soup came to my mind right away.
This recipe took some tinkering to get just right because it contains tapioca. For me, tapioca can be a little finicky. If I’m going to have imperfect tapioca, I’d rather it be a tad undercooked than even a speck overcooked. If you follow these directions, your tapioca (and your completed dessert soup) should turn out just fine!
1/2 cup fresh taro root, peeled and diced
1/2 cup small pearl tapioca
1/2 cup coconut milk
3 tablespoons sugar
lemon peel and/or raspberries for garnish (optional)
Step 1) Soak tapioca in cold water…
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