Little girl and I had a relaxing afternoon, while she played with her little buddies, the Moms hung out while sitting on the lawn (We refer to this as “Grass Date”, pretty much a play date on grass…). Planning ahead, I had put some ribs in the slow cooker since around noon, so the main dish was done when we got home. Other than the tomato and egg dish, I wanted to make a sweet dessert soup for after the meal. Anyone else is used to eating sweet soup? Growing up we didn’t eat much cake or cookies, so whenever there were t sweet soup it always made my day!
This is a super easy recipe adapted from “Use Real Butter“, I made some minor adjustments and even the hubby loves it, definitely going to make it again!
1/2 cup tapioca (the tiny tapioca balls)
1.5 lb. taro root (preferably purple, but white works too), peeled and cut into large dice (about 1/2-inch)
8 oz. unsweetened coconut milk
1 cup sugar
In a medium saucepan, bring four cups of water to a boil. Add the taro root and cook until tender – about 20 minutes for fresh taro root. If you use frozen taro root then boil for about 5 or so minutes. Drain the taro root and mash it. Leave some chunks if you like. Boil another 2 cups of water in a saucepan (use same if you like). Add the tapioca to the water and boil for 5-6 minutes. Turn off the heat and cover the pan. Let it sit for 10-15 minutes. The tapioca is done when the pearls are translucent and you can no longer see the white center. Add the coconut milk to the taro root and stir until blended. Stir in the tapioca and sugar over medium heat until the sugar is dissolved. Serve warm. Serves 6.
Adapted from: Use Real Butter