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Tapioca Melon Dessert Soup

A refreshing, Asian-inspired dessert that combines chewy tapioca pearls with fresh melons and a creamy coconut broth, perfect for hot summer days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Asian, Southeast Asian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dessert Soup
  • 1/3 cup small tapioca pearls Look for brands like Bob's Red Mill.
  • 3/4 cup coconut water
  • 1/3 cup coconut milk I recommend Thai Kitchen or Aroy-D.
  • 1/3 cup whole milk Don’t skimp on this for creaminess.
  • 3 tablespoons sugar Or to taste.
  • 5 inches pandan leaf Optional for a traditional aroma.
  • 1/2 piece sweet melon Cantaloupe, honeydew, or mangoes are divine.

Method
 

Create the Base
  1. In a small pot, combine the coconut water, coconut milk, whole milk, sugar, and pandan leaf. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, remove from heat and let it cool at room temperature. Chill in the fridge until cold (about 30 minutes).
  2. Chef’s Tip: Taste the broth; adjust the sweetness according to your preference!
Prepare the Melon
  1. Use a melon baller to scoop out your melon or chop it into 1-centimeter dice. Place the melon in the fridge to chill.
Cook the Tapioca Pearls
  1. Bring 6 cups of water to a rapid boil in a medium saucepan. Slowly add the tapioca pearls while stirring gently to prevent sticking. Allow them to boil for about 12 minutes, or until they turn translucent with a tiny dot in the center.
  2. Visual Cue: The pearls should be soft but chewy. If they’re still hard, give it a couple of extra minutes!
Rinse and Drain
  1. Once done, rinse the cooked pearls under cold water until they’ve cooled down and drain well to remove excess water.
Assemble the Dish
  1. In serving bowls, divide the tapioca pearls, add the chilled melon balls, and ladle the chilled coconut broth over the top. Serve immediately, garnished with mint leaves if you’d like.

Notes

Perfecting the Pearls: It’s essential to rinse your cooked tapioca pearls thoroughly; this step removes excess stickiness and ensures they maintain their unique texture. Store in the fridge for up to 3 days; the tapioca pearls are best enjoyed fresh, as they tend to harden over time. You can prepare the broth and watermelon balls a day in advance.