Chinese
👍 Beginner Friendly
15 mineasy
ChineseDessert
Recipe Story
origins & traditionsThis elegant chilled taro coconut soup is a beloved Cantonese refreshment that showcases the natural sweetness and creamy texture of taro root combined with rich coconut milk. Originating from southern China where warm weather calls for cooling dishes, this one-pot wonder requires no complicated techniques yet delivers restaurant-quality results. The purple-hued taro becomes velvety smooth when cooked, while small tapioca pearls add delightful chewiness. Lightly sweetened and served cold, this soup is both nutritious and indulgent. Taro provides fiber and vitamins while coconut milk offers healthy fats. The dish can be prepared entirely in advance, making it ideal for entertaining or meal prep. Traditional variations include adding pandan leaves for fragrance or serving it warm during cooler months. This authentic recipe brings the taste of Hong Kong dessert shops right to your kitchen.
Instructions
step by step0/9 done
Peel the taro root and cut into 1-inch cubes. Rinse under cold water and set aside.
In a large pot, bring 6 cups of water to a boil. Add the taro cubes and reduce heat to medium. Cook for 25-30 minutes until taro is completely tender and easily pierced with a fork.
While taro cooks, prepare tapioca pearls according to package instructions in a separate pot. Drain and rinse with cold water, then set aside.
When taro is tender, use a potato masher or immersion blender to mash about half of the taro pieces, leaving some chunks for texture.
Stir in coconut milk and continue cooking on low heat for 5 minutes. Add honey and a pinch of salt, stirring until honey dissolves completely.
Remove from heat and stir in the cooked tapioca pearls.
Allow the soup to cool to room temperature, then transfer to a covered container.
Refrigerate for at least 3 hours or overnight until thoroughly chilled.
Before serving, stir well and taste, adjusting sweetness if needed. Serve in bowls garnished with fresh coconut flakes if desired.
Chilled Taro Coconut Soup
5.0 (51)
A refreshing Chinese cold soup made with creamy taro, sweet coconut milk, and tapioca pearls, perfect for warm weather. This traditional Cantonese-style chilled treat balances natural sweetness with smooth textures.
easy
1h 5m
6 servings
Ingredients
0 of 6 checked
Main Ingredients
- 1 1/2 pieces sweet-potatoes, peeled and cubed (use taro if available)
- 2 cups coconut, coconut milk
Sweeteners
- 4 tablespoons honey
Seasonings
- 1/4 teaspoons salt
Optional Additions
- 1/2 cups milk, for thinning if needed (optional)
- 1 teaspoons vanilla-extract (optional)
Chef Tips
expert advice•For extra richness, use full-fat coconut milk instead of light.
•If taro is unavailable, purple sweet potato makes an excellent substitute with similar flavor and color.
•The soup will thicken as it cools; add a splash of coconut milk or water when reheating or serving if desired.
•For a tropical twist, add diced mango or lychee just before serving.
•Some cooks prefer a completely smooth texture—simply blend all the taro instead of leaving chunks.
•To make this vegan-friendly, ensure your tapioca pearls contain no animal products.
•For a more traditional presentation, serve in small Chinese soup bowls.
•The natural purple color of taro makes this visually stunning, but it will oxidize and darken slightly—this is normal and does not affect flavor.
