Taro Tapioca Dessert Soup


by: Just One Cookbook

Whenever we go to dim sum, my favorite part of the meal is definitely the desserts. When the desserts cart rolls by, I usually order egg tarts, mango pudding, and taro tapioca soup. Taro tapioca soup can be enjoyed both warm or cold and the mixture of taro and coconut milk is just perfect.


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serves: 6-8

1.5 lb taro root (about 7 taro roots)

1/2 cup tiny tapioca balls

1 can (13.5 fl oz) coconut milk (or could be more depending on how loose you want your soup to be)

1 cup sugar (adjust the amount according to the extra coconut milk you add)

Nutrition Facts
Taro Tapioca Dessert Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 428

  • Total Fat: 13.8 g
  •     Saturated Fat: 12.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 21.2 mg
  • Total Carbs: 76.6 g
  •     Dietary Fiber: 4.8 g
  •     Sugars: 34.4 g
  • Protein: 3 g

how is this calculated?

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1.  Peel and cut taro root into ½ inch pieces.

2.  In a medium saucepan, put 4 cups of water and taro and bring it to a boil. Lower the heat to medium and cook 20 minutes, or until skewer goes into taro smoothly.

3.  When the taro is ready, drain the water and mash it. You don’t have to mash everything liked mashed potatoes. It’s nice to leave some chunks.

4.  Meanwhile, in a small/medium saucepan, bring another 2 cups of water to a boil. When boiling, add the tapioca and cook 6 minutes.

5.  After 6 minutes, turn off the heat and cover the pan. Let it sit for 10- 15 minutes, or until the pearls are translucent and you can no longer see the white center. Run the tapioca when done under cold water to prevent from overcooking.

6.  Add the coconut milk to the taro root and stir until blended.

7.  Stir in the tapioca and sugar over medium heat until the sugar is dissolved.

8.  Serve either warm or chilled.

Cooks' note:
Serve the dessert warm during winter months and chilled for summer.

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