Best Coconut And Tapioca Soup Recipes

SWEET BANANA SOUP, WITH TAPIOCA AND COCONUT

Steps:

• Bring water and coconut milk to boil in a medium saucepan.
• Add sugar, salt, tapioca.
• Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
• Stir in bananas, remove from heat and let stand for 15 minutes.
• Note: after you add the bananas, don't stir too much, it'll break up the fruit.
• Serve hot, or chill for 3-4 hours.
• Cook time not incl.
• chill time.

BANANA, TAPIOCA PEARL, AND COCONUT SWEET SOUP

Steps:

• In a saucepan, bring the water to a boil over high heat. Add the tapioca pearls, stirring to prevent them from sticking together. Boil, stirring occasionally, for 12 to 14 minutes, or until the tapioca pearls are halfway clear. Look for a tiny white dot in the center of each pearl. The water will be thick and viscous.
• Meanwhile, peel the bananas, discarding any strings. If using small bananas, cut on a slight diagonal into pieces a scant 3/4 inch thick. Or, halve regular bananas lengthwise and then cut the same way. Set aside for a moment.
• When the tapioca pearls are ready, add the coconut milk, sugar, and salt and stir to dissolve the sugar. When the mixture comes to a near boil, add the bananas. Lower the heat to a simmer and cook for about 2 minutes, or until the bananas are slightly soft and the flavors are blended. Remove from the heat and stir in the vanilla. Allow the soup to cool and thicken for about 15 minutes. Taste and adjust with more sugar and salt, if necessary. (The soup may be prepared up to 2 days in advance, tightly covered, and refrigerated. Warm over low heat, adding a splash of water to thin and prevent scorching, before serving.)
• To serve, ladle the soup into small bowls and top with a sprinkle of peanuts.

ADZUKI BEAN, TAPIOCA NOODLE, AND COCONUT SWEET SOUP

Steps:

• Rinse the beans in several changes of water. Drain the beans and put them into a bowl. Add enough water to cover by 1 inch. Set aside to soak for 6 to 9 hours.
• Drain the beans and rinse them again. Put them into a saucepan with water to cover by 1 inch. Bring to a near boil over medium heat, and then lower the heat to a gentle simmer. Cover partially and cook for about 45 minutes, or until the beans are tender but not mushy. Let cool before using. Or, you may refrigerate them in their cooking liquid in a tightly covered container for up to 3 days.
• To make the sugar syrup, in a small saucepan, whisk together the sugar and 2/3 cup of the water until combined. Bring to a boil over medium heat and boil for about 1 minute, or until the sugar dissolves and the mixture is clear. Let cool before using. There will be 3/4 cup. Or, refrigerate in a tightly covered jar until needed.
• Put the tapioca starch in a large bowl and make a well in the center. Bring the remaining 1/3 cup water to a boil, immediately pour it into the well, and stir with a wooden spoon or sturdy rubber spatula until the mixture is lumpy. Use your hand (it is not that hot) or a plastic dough scraper to gather the mixture into a rough mass. Turn it out, along with all the unincorporated bits, onto a large cutting board. Knead the dough vigorously for 2 to 3 minutes, pushing it with the heel of one hand and folding it over, to create a smooth, dense dough. The dough will seem dry at first, but as the water is absorbed throughout the mass, the dough becomes malleable like modeling clay. Work in a little more tapioca starch if the dough is sticky, or a few drops of water at a time if the dough is too firm. The finished dough will be slightly warm.
• Cut the dough into 3 equal pieces. Roll out each piece into a strip 2 to 2 1/2 inches wide and a scant 1/4 inch thick. Allow the strips to cool, firm, and dry for 6 to 8 minutes, so they are easier to work with, flipping them midway so they dry evenly on both sides. Use a knife to cut the strips crosswise into short noodles a generous 1/8 inch thick. Pause occasionally to separate them with your fingers. They will be dry, which means they won't stick together during cooking.
• Set a bowl of cold water large enough to accommodate the noodles near the sink. Fill a 5-quart pot half full with water and bring to a rolling boil over high heat. Pick up the cutting board and scoot the noodles into the pot. Stir the noodles to prevent sticking. After the water returns to a boil, cook the noodles for about 5 minutes, or until they are coated with a clear layer of cooked tapioca. (They will look white in the pot, so use a slotted spoon to examine one.) Drain the noodles in a colander and immediately transfer them to the cold water bowl, where they will turn clear. Let the noodles cool before pouring off the water. (The noodles can be covered and kept at room temperature for about 4 hours. They lose their springiness if they are refrigerated. Cooled noodles stick together, so loosen and separate them with warm water before using.)
• To serve, have ready 6 glasses; each should hold 1 to 1 1/4 cups. Drain the beans and divide them and the noodles evenly among the glasses. Add 2 tablespoons sugar syrup and about 3 tablespoons coconut sauce to each glass. Top with 2 to 4 tablespoons crushed ice, depending on everyone's sweet tooth. Serve with spoons for stirring up the contents and eating.

HONEYDEW MELON, PEARL TAPIOCA, AND COCONUT MILK SOUP

Steps:

• 1. While stirring, add tapioca to a heavy saucepan with 3 cups fresh water. Bring the water to a boil, reduce heat to low, and cook gently for 30 minutes uncovered, stirring occasionally. Stir more frequently during 2nd half of cooking. Tapioca should be quite soft, and much of the water should have been absorbed. Let the tapioca cool in the water for 10-15 minutes. Don't put coconut milk into boiling tapioca. Oil will separate and will be oily. 2. Add the coconut milk to the tapioca; the soup should have the consistency of fairly thick cream. Add sugar to taste to hot soup or simmer 2 c water with sugar to make syrup and add to soup to thin. 3. Chill if desired (for a few hours) and add melon balls, or serve immediately by ladling into wide, shallow soup bowls.

COCONUT AND TAPIOCA SOUP

Steps:

• Bring the coconut milk and 2 cups of water to a boil. Stir in the tapioca, palm sugar, salt and the yam. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 30 minutes. Serve warm, sprinkled with peanuts, in individual bowls.