Tapioca Coconut Dessert Soup combines calabasa (squash), mini tapioca pearls, and creamy coconut milk for a comforting, naturally vegan and gluten-free sweet finish. Smooth, slightly sweet, and full of little sago pearls, it’s an easy dessert the whole family will enjoy after an Asian-inspired meal.
Whenever I eat out at Chinese restaurants, I can never resist a bowl of xi mi lu — that warm tapioca coconut dessert soup servers sometimes bring as a complimentary treat. Even after a big meal, I always find room for its creamy texture and the tiny, chewy sago pearls that make every spoonful enjoyable.
This version uses calabasa (squash) instead of taro for a naturally sweet, velvety base. If you prefer, you can swap in taro, camote (Japanese sweet potato), or ube (purple yam) for a different color and flavor. You can also add fresh fruit when in season — mango, melon, or berries work nicely in lighter renditions.
What you’ll need
The core ingredients are simple: coconut milk, small tapioca pearls (mini sago), sugar, water, and peeled, cubed calabasa. Use uniformly cut squash pieces so they cook evenly. Measure ingredients according to the recipe below and adjust sweetness to taste.
Preparing the mini sago
Cook mini sago pearls in boiling water until they turn translucent. Stir often to prevent sticking. Drain and rinse under cold running water to remove excess starch, then set aside. The pearls will continue to soften slightly when added to the coconut milk mixture.
Helpful tips
- Cut the calabasa into uniform cubes to ensure even cooking.
- When the squash is tender, remove some pieces and mash coarsely to thicken the soup while leaving other pieces whole for texture. For a completely smooth soup, blend the cooked squash before returning it to the pot.
- Simmer coconut milk gently and avoid boiling to prevent curdling and separation.
- Sugar is the traditional sweetener; substitute maple syrup, honey, or other sweeteners if you prefer.
- The soup tastes sweeter while hot and mellows as it cools, so adjust the sugar after the soup has cooled slightly if needed.
How to serve and store
- Serve the tapioca coconut dessert soup hot or chilled. It’s equally pleasant as a dessert, snack, or even a comforting breakfast.
- Store leftovers in a sealed container in the refrigerator for up to 3 days. Cool completely before refrigerating.
- Reheat gently on the stovetop and add a little water or extra coconut milk if the soup has thickened in the fridge.
Taho
Taho is a Filipino breakfast treat featuring silken tofu, sago pearls, and brown sugar syrup. It’s a quick, vegan-friendly snack that shares similar comforting textures with tapioca dessert soup.
Tapioca Coconut Dessert Soup
Ingredients
- 8 cups water
- ¼ cup small tapioca pearls, uncooked
- 2 cans (13.5 ounces each) coconut milk
- ½ cup sugar
- 2 cups calabasa, peeled, seeded, and cut into ½-inch cubes
Instructions
- In a pot over medium heat, bring 4 cups of the water to a boil. Add the tapioca pearls and cook, stirring regularly, for about 10 to 15 minutes or until the pearls turn translucent.
- Remove the pearls from the pot and rinse them in a fine-mesh sieve under cold running water. Drain well and set aside.
- In a separate pot over medium heat, combine the remaining 4 cups water, coconut milk, and sugar. Bring to a gentle simmer, stirring occasionally, until the sugar dissolves.
- Add the calabasa cubes, lower the heat, and cook, stirring occasionally, for about 10 to 15 minutes or until the squash is fork-tender.
- Remove a portion of the tender squash with a slotted spoon and mash it coarsely in a bowl, then return the mashed squash to the pot to thicken the soup while leaving whole pieces for texture.
- Add the drained tapioca pearls and cook, stirring occasionally, for another 3 to 5 minutes until the dessert is slightly thickened. Serve hot or allow to cool and chill if preferred.
Notes
- Cut the calabasa into uniform pieces for even cooking.
- Simmer coconut milk gently and avoid boiling to prevent curdling and separation.
- The soup tastes sweeter when hot and mellows as it cools; adjust sugar to your preference.