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Chilled Coconut Tapioca Soup


Although a "soup," this dish is really a dessert. It's cold and creamy and makes a perfect ending to a summer barbecue.


  • 2 ounces small pearl tapioca
  • 1 pint water
  • 1 cup milk
  • 3 ounces sugar
  • Zest of 1 orange
  • 1 (13.5 ounce) can coconut milk
  • 6 ounces heavy cream


  1. Tapioca can scorch very easily. Use your highest quality, heaviest clad saucepan. First bring the tapioca and water to a boil over medium heat. Remove from the heat and let it rest, covered, for 10 minutes.
  2. Add the milk sugar, and orange zest and simmer for 15 minutes. Watch the heat and stir frequently while scraping the bottom. Add the coconut milk and cream and slowly return it to a boil stirring along the way. As soon as it begins to boil, pour it into a stainless steel bowl that you've chilled in the freezer or refrigerator. Cover with plastic wrap. Allow the wrap to actually touch the soup so a film doesn't form.
  3. Place it in the refrigerator until thoroughly chilled.

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