Tapioca Coconut Milk Recipe
Grass jelly red tapioca, and mung bean served over shaved ice and coconut milk.
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Ingredients
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Tapioca and Mung Beans
Coconut Milk
Serving
Method
Prepare Tapioca and Mung Beans
Cook the Red Tapioca Pearls
In a pot, bring 4 cups of water to a boil. Add 1 cup of red tapioca pearls and reduce the heat to medium. Cook for about 15-20 minutes, stirring occasionally until the pearls become translucent. Remove from heat and let them sit in the water for an additional 10 minutes.
Prepare Coconut Milk
Mix Coconut Milk
In a medium bowl, combine 1 can of coconut milk with 2 tablespoons of sugar and a pinch of salt. Stir well until the sugar is completely dissolved.
Assemble the Dish
Layer the Ingredients
In serving bowls, add 1/2 cup of cooked red tapioca pearls and 1/2 cup of mung beans at the bottom. Top with 1 cup of shaved ice.
Add Coconut Milk
Pour the coconut milk mixture generously over the shaved ice and toppings.
Optional Grass Jelly
If using, add 1/4 cup of grass jelly on top for extra texture and flavor.
