Sweet potato tapioca dessert soup is a porridge-style comfort food inspired by Filipino recipes like bilo-bilo and Asian sweet soups such as Chinese sai mai lo. The comforting trio of natural, tender sweet potato, bouncy tapioca balls, and lightly sweet coconut milk is dreamy and creamy. This is healthier than commercial desserts and yet so very satisfying. Served warm, cold, in a bowl, or even over ice…sweet potato tapioca is versatile and a bit…addictingly yummy.
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When I was little I very much remember the Filipino dessert soup or porridge I should say, called bilo-bilo. This is a ginataang type of dish that is made with coconut milk.
These coconut milk recipes are especially delicious when made sweet and served as various desserts. The chewy tapioca is such a contrast with the creamy textures of coconut milk, and added tubers like sweet potato pretty much knock marshmallow yams out of the ballpark! (yea, I said that)
The idea of sweet yams or potato is nothing new, so why not try it with some depth of flavor and a new presentation all together. I think that is why I was naturally draw to the recipe. Nostalgic and yet this weird craving to satisfy my sweet tooth in this way.
What is Sweet Potato Tapioca Dessert Soup with Coconut Milk
Sweet potato tapioca dessert soup is a very loved combination throughout Asian cuisine and with slight variations.
It exhibits ingenuity in using local resources to create something beautiful and tasty. It doesn’t take much, but this humble porridge is more than dessert, it’s a reflection of resiliency and love for food. It’s turning lemons into lemonade.
Simple and yet complex in meaning, dishes like this are more idyllic of Asian culture because when you enjoy a bowl of this, you can appreciate the thought and long history behind it.
Lolas and grandmas all over Asia were making this long before anyone ever even noticed.
With that said, sweet potato tapioca is so soul-satisfying and a comforting dish that melds together a harmony of flavors and textures. Served warm, it’s like a creamy comfort dessert, and when served cold, it’s icy and hits the spot.
Here are some key points about this sweet potato tapioca or sago dessert:
- Base Ingredients: The soup features sweet potatoes, tapioca pearls, and coconut milk as the main components.
- Cultural Inspiration: It is inspired by traditional Filipino recipes like bilo-bilo, Chinese sai mai lo, Vietnamese recipe che ba ba, and others such as Malaysian bubur cha cha. All with sweet potato, a creamy sauce, and chewy textures.
- Texture: The combination of bouncy tapioca pearls and rice coconut milk creates a texture bliss boost in each spoonful.
- Versatility: It can be enjoyed warm or cold, in a bowl, or even served over ice in a big glass (with a tall spoon).
- Nostalgic Comfort: For many, this dish is a nostalgic connection to childhood memories and cultural heritage.
Ingredients
2 cups sweet potato – cooked, peeled, and cubed. Baking is a great way to cook the sweet potato and makes it so easy to peel. I just wash, cover in foil and add water in the foil, bake at 400 F for 40 minutes and let it sit in the hot oven for extra 15 minutes. Peels so easy and has the best flavor. Use any color sweet potato you like.
1/4 uncooked tapioca pearls – follow package instructions for how to cook tapioca pearls perfectly
1 can of regular coconut milk – gives it the creamy and rich texture
2 tbsp honey or sweetener – Honey is a nice flavor, but you can use blue agave to make this a totally vegan recipe.
1-2 tbsp granulated sugar – classic sweetness; adjust per preference
1 tsp vanilla extract – depth and warmth to the flavors
Pinch of cinnamon – optional; gives a tiny hint of spice
Cornstarch Slurry – optional if you want a slightly thicker sauce; add 1:1 (3/4 tbsp) cornstarch to cold water, mix, and then add to the coconut milk
Equipment
Pot – make coconut sauce
Strainer – for tapioca pearls
Bowl – for mixing
Small bowls and spoons – for serving
Instructions for Sweet Potato Tapioca Dessert Soup
- Prepare the Sweet Potatoes:
- Wash the sweet potatoes and wrap them in foil.
- Add a bit of water inside the foil.
- Bake at 400°F (200°C) for 45 minutes, then leave them in the hot oven for an additional 15 minutes. They are done when a fork goes through clean.
- Once done, peel and cube the sweet potatoes.
- Cook the Tapioca Pearls:
- In a pot, bring water to a boil.
- Add the uncooked tapioca pearls and follow the package instructions to cook them until they are translucent and chewy.
- Once cooked, strain the tapioca pearls and set them aside.
- Make the Coconut Sauce:
- In a pot, pour in the can of coconut milk.
- Add 2 tablespoons of honey (or your chosen sweetener), 1-2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. (Add cornstarch slurry if using)
- Stir the mixture over medium heat for ten minutes and until well combined, but do not let it boil.
- Combine Ingredients:
- In a bowl, combine the cooked sweet potatoes and tapioca pearls.
- Pour the warm coconut sauce over the sweet potatoes and tapioca.
- Serve:
- This dessert soup can be served warm in bowls or chilled over ice in a glass. Enjoy your delicious sweet potato tapioca dessert soup!
Tips
- Sweet Potato Variety: Experiment with different types of sweet potatoes such as purple, orange, or white for varied flavors and visuals. This recipe used white sweet potato.
- Consistent Texture: Ensure that the tapioca pearls are cooked thoroughly for the best texture. Overcooking can make them mushy.
- Coconut Milk Alternatives: For a lighter version, consider using light coconut milk or a blend of coconut milk and plant milk.
Add-Ins and Variations
- Fruits: Stir in diced mangoes, bananas, avocado, or jackfruit for extra flavor and texture. Ube and Taro are great additions or substitutes as well!
- Nuts and Seeds: Add toasted coconut flakes, crushed cashews, or sesame seeds for added crunch.
- Sweeteners: Try flavored syrups such as pandan syrup or coconut sugar to enhance the taste profile.
- Spices: Incorporate a dash of nutmeg or cardamom for a unique flavor twist.
- Boba: Mix in some boba pearls or rice balls for an extra chewy continuation of the dessert theme.
- Dairy: Try evaporated and condensed milk for non-vegan, richer options.
How to Serve
- Warm Bowl: Ideal for a cozy dessert, serve the soup warm in deep bowls with a spoon.
- Chilled Glass: For a refreshing treat, serve over ice in a tall glass and enjoy with a wide straw or a spoon.
- Garnish: Enhance presentation by topping with fresh mint leaves, additional coconut flakes, or a drizzle of honey just before serving.
- Dessert Table: Create a dessert punchbowl presentation with other traditional Asian sweet soups alongside the sweet potato tapioca dessert soup for a beautiful array of flavors.
Common Questions
Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes. Just ensure they are fully thawed and drained before cooking.
How long does the dessert soup last in the fridge?
The sweet potato tapioca dessert soup can be stored in the fridge for up to 3 days. Reheat gently on the stove or enjoy cold.
Is this recipe gluten-free?
Yes, this dessert is naturally gluten-free, as it is made with sweet potatoes, tapioca pearls, and coconut milk…all GF diet friendly.
Can I make it vegan?
Absolutely! Replace honey with agave syrup or maple syrup to keep it vegan-friendly.
What if my tapioca pearls are too sticky?
If the tapioca pearls become sticky, rinse them in cold water after cooking, and then toss them with a tiny bit of honey or sugar syrup to separate them.
Can I make this dish ahead of time?
Yes, you can prepare the sweet potatoes and tapioca pearls in advance. Keep them separately and combine them with the coconut sauce just before serving to maintain freshness. If you like thicker, combine and chill overnight.
Sweet Potato Tapioca Dessert Soup
Equipment
- pot
- bowl
- Small Bowls and spoons
Ingredients
- 2 cups sweet potato cooked, peeled, and cubed.
- ¼ cup uncooked tapioca pearls follow package instructions for how to cook tapioca pearls perfectly
- 1 can 14oz of regular coconut milk
- 2 tbsp honey or sweetener
- 1-2 tbsp granulated sugar adjust per preference
- 1 tsp vanilla extract
- Pinch cinnamon optional; gives a tiny hint of spice
- Cornstarch Slurry optional if you want a slightly thicker sauce; add 1:1 3/4 tbsp cornstarch to cold water, mix, and then add to the coconut milk
Instructions
Prepare the Sweet Potatoes:
- Wash the sweet potatoes and wrap them in foil. Add a bit of water inside the foil.2 cups sweet potato
- Bake at 400°F (200°C) for 45 minutes, then leave them in the hot oven for an additional 15 minutes. They are done when a fork goes through clean.Once done, peel and cube the sweet potatoes.
Cook the Tapioca Pearls:
- In a pot, bring water to a boil.Add the uncooked tapioca pearls and follow the package instructions to cook them until they are translucent and chewy. Once cooked, strain the tapioca pearls and set them aside.¼ cup uncooked tapioca pearls
Make the Coconut Sauce:
- In a pot, pour in the can of coconut milk.1 can 14oz of regular coconut milk, 2 tbsp honey or sweetener, 1-2 tbsp granulated sugar, 1 tsp vanilla extract, Cornstarch Slurry
- Add 2 tablespoons of honey (or your chosen sweetener), 1-2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. (Add cornstarch slurry if using)Stir the mixture over medium heat for ten minutes and until well combined, but do not let it boil.
Combine Ingredients:
- In a bowl, combine the cooked sweet potatoes and tapioca pearls.
- Pour the warm coconut sauce over the sweet potatoes and tapioca.
Serve:
- This dessert soup can be served warm in bowls or chilled over ice in a glass. Garnish if you like. Enjoy your delicious sweet potato tapioca dessert soup!Pinch cinnamon
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