Coconut cream, young coconut and tapioca balls

    40 mins

    This lovely little dessert is a wonderful example of the simplicity of Thai desserts.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • For the tapioca balls
    • 90g tapioca flour
    • 60ml (1/4 cup) water
    • For the coconut cream
    • 160g young coconut flesh, cut into strips
    • 625ml (2 1/2 cups) water
    • 150g sugar
    • 1 teaspoon salt
    • 250ml (1 cup) coconut cream
    • 2 drops jasmine scented water

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Mix the tapioca flour and 60ml water in a wok and heat slowly, stirring constantly. Heat the mixture until the batter becomes thickened.
    2. Remove from the heat and place in a bowl. Knead the mixture until a smooth dough is formed. Roll the dough into a snake and cut into 1 cm pieces. Roll the pieces into balls and reserve.
    3. To make the coconut cream, place the coconut flesh into the water and heat over medium heat.
    4. When the water boils, add the tapioca balls. Simmer for 3 minutes, then add the sugar. When the sugar has dissolved, add the salt and coconut cream. Stir and remove from the heat.
    5. Serve in individual bowls, hot or cold.

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