Thai Dessert Soup

Recipe by rangapeach
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup large tapioca
  • 1
    cup water
  • 2
    tablespoons sugar
  • 2
    cups of diced fruit or 2 cups fruit, preferably fresh (select from berries, mango, papaya,pineapple, kiwi, pomegranate seed, etc.)
  • 2
    cups thawed frozen coconut milk or 2 cups almond milk
  • 2
    tablespoons sugar, sweetened to taste (more or less)
  • 1
    teaspoon vanilla extract (do not use artificial) or 1 teaspoon rose water
  • Garnish for the bowls
  • 1 sprinkle pomegranate seeds or 1 fresh edible flower (like viola, nasturtium, or rose petal)
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DIRECTIONS

  • Boil the tapioca stirring constantly until the pearls are translucent.
  • Remove from heat and stir in sugar.
  • Bring back to the boil.
  • Remove from heat immediately.
  • Let the tapioca cool.
  • Prepare your fruit.
  • Slice strawberries but leave other berries whole.
  • Dice other fruits.
  • Stir sugar into the milk of your choice and make sure it is dissolved.
  • Add extract.
  • Select 4 attractive chilled bowls for your desserts.
  • Put several tablespoons of tapioca pearls in each bowl.
  • Divide the fruit into each bowl.
  • Pour the sweetened milk over the fruit/tapioca and chill the desserts until ready to serve.
  • Garnish your dessert with one of the above.
  • If using flowers be sure they are pesticide free.
  • If you are appealing to children, you can snip coloured marshmallows into flower shapes.
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