Coconut Tapioca Recipe

Rinse the tapioca pearls under cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine tapioca, coconut milk, water, sugar, and a pinch of salt. Stir to dissolve sugar.

Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking. Reduce heat to low and cook 15–20 minutes, or until tapioca pearls become translucent and soft with a slight chew.

Remove from heat and let cool slightly. The mixture will thicken as it rests; cover and refrigerate for at least 1 hour for a chilled, creamy texture.

In a small saucepan, combine 1/2 cup water, 1/4 cup apple cider vinegar, 1 tablespoon sugar, and a pinch of salt. Bring to a simmer to dissolve sugar.

Place blueberries in a jar or small bowl. Pour hot pickling liquid over berries, ensuring they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes to develop a bright pickled flavor.

Toast 1/2 cup hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, about 5–7 minutes. Let cool, then roughly chop.

If using fresh lychee, peel and seed; if using lychee puree, measure about 1/4 cup puree. Chill before serving.

Spoon a generous base layer of coconut tapioca into dessert bowls.

Top with several pickled blueberries and a few lychee pieces or a light lychee sorbet quenelle if available.

Finish with a scoop or quenelle of lychee sorbet (if prepared separately) and a scattering of toasted hazelnuts for crunch.

Serve immediately for best contrast between creamy tapioca, tart blueberries, and cold sorbet.