Tapioca Balls in Coconut Milk

Tapioca Balls in Coconut Milk is a delightful Thai dessert featuring chewy tapioca pearls served in a rich and creamy coconut milk sauce. This comforting dish is perfect for satisfying your sweet tooth while being naturally gluten-free.

Ingredients

• Tapioca pearls - 100 grams
• Coconut milk - 400 milliliters
• Sugar - 50 grams
• Salt - a pinch
• Water - 1 liter
• Pandan leaves - 2 pieces (optional for flavor)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. In a medium pot, bring 1 liter of water to a boil. Add the tapioca pearls and stir gently.
2. Cook the tapioca pearls for about 15 minutes or until they become translucent, stirring occasionally.
3. Once cooked, remove the pot from heat and let the tapioca pearls sit in the hot water for an additional 10 minutes. Drain and rinse under cold water to stop the cooking process.
4. In a separate saucepan, combine the coconut milk, sugar, and a pinch of salt. If using pandan leaves, tie them into a knot and add them to the coconut milk.
5. Heat the coconut milk mixture over low heat until the sugar dissolves completely, stirring occasionally. Do not boil.
6. Remove the pandan leaves and add the cooked tapioca pearls to the coconut milk. Stir gently to combine and heat through for about 2-3 minutes.
7. Serve warm or chilled in bowls, garnished with toasted sesame seeds.

Nutrition

• Calories: 250
• Protein: 2 g
• Carbs: 35 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 30 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Gluten-free and suitable for those with gluten intolerance.
• Contains healthy fats from coconut milk, which can provide energy and promote heart health.

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