Chilled Coconut-Tapioca Soup – a delicious recipe with tapioca, water, milk, sugar, orange zest, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Tapioca can scorch very easily.
2
Use your highest quality, heaviest clad saucepan.
3
First bring the tapioca and water to a boil over medium heat.
4
Remove from the heat and let it rest, covered, for 10 minutes.
5
Add the milk sugar, and orange zest and simmer for 15 minutes.
6
Watch the heat and stir frequently while scraping the bottom.
7
Add the coconut milk and cream and slowly return it to a boil stirring along the way.
8
As soon as it hits a boil pour it into a stainless steel bowl that you've chilled in the freezer or fridge.
9
Cover with plastic wrap.
10
Allow the wrap to actually touch the soup so a film doesn't form.
11
Place it in the fridge until thoroughly chilled.
336
kcal
Calories
20
g
Fat
33
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 ounces tapioca small pear, 1 pint water, 1 cup milk, 3 ounces sugar, and more.
Yes, Chilled Coconut-Tapioca Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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