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Sweet Potato Tapioca Dessert Soup

Sweet potato tapioca dessert soup is a porridge-style comfort food. The comforting trio of natural, tender sweet potato, bouncy tapioca balls, and lightly sweet coconut milk is dreamy and creamy. Serve warm or cold.
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Course: beverages, Breakfast, brunch, Dessert, Soup
Cuisine: Asian, Chinese, Filipino, Japanese, Vietnamese
Keyword: camote, coconut milk, dessert, porridge, soup, sweet potato
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 235kcal

Equipment

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

Nutrition

Nutrition Facts
Sweet Potato Tapioca Dessert Soup
Amount per Serving
Calories
235
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
14
g
88
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Sodium
 
39
mg
2
%
Potassium
 
349
mg
10
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
Vitamin A
 
7547
IU
151
%
Vitamin C
 
2
mg
2
%
Calcium
 
31
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.