Vegetarian Vietnamese Tapioca Pearls Delight: Coconut Milk Pudding with Lychee Syrup
A flavorful vietnamese dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- 1 cup small tapioca pearls (boba)
- 4 cups water
- 1 can coconut milk (13.5 oz)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 cup lychee syrup
- Fresh lychees, for garnish
- Mint leaves, for garnish
Instructions
- Rinse and drain the tapioca pearls. Cook them in water according to package instructions until they are chewy and translucent. Drain and rinse with cold water to stop the cooking process.
- In a large saucepan, combine coconut milk, sugar, and salt. Stir until the sugar dissolves. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for about 10 minutes or until it thickens slightly. Remove from heat and allow it to cool down.
- Divide the cooked tapioca pearls among six glasses or bowls. Pour the coconut milk pudding over the tapioca pearls, filling each glass to the top. Chill in the refrigerator for at least 2 hours or until set.
- Before serving, drizzle each dish with lychee syrup and garnish with fresh lychees and mint leaves.
Chef’s Insight
To achieve a velvety texture, make sure to stir the coconut milk mixture continuously while cooking.
Notes
If using canned lychee syrup, make sure it is the clear version for a more visually appealing dish.