Comments on: Chilled Tapioca Pearls with Sweet Coconut & Melon

By: Rosalind

Rosalind — Fri, 23 Oct 2009 06:38:13 +0000

There was a Thai restaurant I always went to in Taiwan that served this, but with mango and papaya pieces instead of melon. I was looking for this recipe because I loved that dessert. Thanks!

By: Charlie

Charlie — Tue, 08 Sep 2009 20:16:33 +0000

Nice post, just found your site recently. I’ve made this before, but i use taro instead. Will try the reduced time in cooking the tapioca since I seem to overcook it. However, how do you tell if the pearls are cooked? Thanks

The color of the tapioca should be clear, not opaque. Also just take a spoonful and try it. ~jaden

By: Melanie

Melanie — Tue, 16 Jun 2009 23:44:23 +0000

Thank you so much for posting this! I was specifically looking for this recipe! Thre is a Chinese buffet we got o that has this and it is by far and away my favorite! How funny is it that I bought this brand of coconut milk at the Asian market before seeing your site! The only problem I have is that the bag of tapioca pearls I bought does not have any instructions to it!

By: Christina

Christina — Sat, 13 Jun 2009 03:59:40 +0000

thanks so much! i made it today and its perfect! except for the fact that i over boiled the pearls or did something wrong.

with small tapioca pearls, it’s easy to overcook. follow directions on the package! when in doubt, shave off 1 minute from cooking time – if still need more cooking, just let steep in hot water for a couple of minutes. ~jaden

By: mooki

mooki — Wed, 31 Dec 2008 06:51:26 +0000

There are other asian variations for this dessert but just as delicious!
Instead of the melons, you can add in bananas or jackfruit

I grew up with the bananas such a comfort dessert dish