Tapioca Melon Dessert Soup สาคูแคนตาลูป
Pailin Chongchitnant • October 14, 2016
We eat a lot of dessert soups in Thailand, hot and cold, but this super easy recipe has got to be my favourite cold one. It's a magical combination of aromas: the sweet ripe melons (or try mango!), coconut water, coconut milk and pandan leaves. I love the way the tapioca pearls slip and slide in your mouth, which makes it fun to eat. Refreshing, light, and mildly sweet, this is the perfect dessert for the summer or after any big meal. And it's gluten-free!
Other Recipes You Might Like
Tapioca Melon Dessert Soup สาคูแคนตาลูป
This classic Thai dessert recipe is refreshing and light, with tapioca pearls and melon pieces in a light coconut broth. Super easy to make, and it's gluten free! See notes for do-head tips.
Ingredients
- ⅓ cup small tapioca pearls
- ¾ cup coconut water
- ⅓ cup coconut milk
- ⅓ cup whole milk see note 1
- 3 Tbsp sugar or to taste (see note 2)
- 5 inches pandan leaf optional
- Half a sweet melon such as cantaloupe, honey dew, or try mangoes!
Instructions
Make the broth
- Combine coconut water, coconut milk, milk, sugar and pandan leaf in a small pot. Bring to a boil, then remove from heat. Let it cool at room temperature until it's lukewarm, then chill in the fridge until cold. Tip: If you're in a rush to cool it, sit the pot in an ice water bath!
Scoop the melon
- Using a small melon baller, or simply cut them into 1-centimeter dice. Chill the melons in the fridge.
Cook the tapioca pearls
- Bring 6 cups of water to a FULL boil. Sprinkle the tapioca pearls into the boiling water gradually and stir until the water comes back to a full boil again. Once the water is fully boiling again and the tapioca pearls are dancing away in the water, you can stop stirring and let them boil for about 12 minutes, until you can just see a tiny white dot in the center of the pearls. (Some pearls will have larger white dots, that's okay, as long as most of them only have a tiny dot inside.)
- Fish the pearls out using a fine mesh skimmer and dunk them immediately into a bowl of cold water to stop the cooking. Strain them through a sieve and rinse under cold water until tapioca is completely cool. Alternatively you can drain the cooking pearls directly through a metal sieve and rinse until cool. Drain well and divide them into serving bowls immediately (it's easier to divide them now as they will stick together more as they sit.)
To serve
- Add the melon balls to each serving bowl with the tapioca pearls already in them, then ladle the chilled broth over. Serve cold (you can add ice if it's not cold enough). Enjoy!
Video
Notes
- To make this vegan, substitute the milk with a combination of half coconut milk and half coconut water.
- The amount of sugar you need will depend on the sweetness of your coconut water the melons, and also your preference, so taste and adjust accordingly.
- Do-ahead tips: You can make the components ahead of time, but don't combine them until close to serving time, no more than 1 hour ahead; once the tapioca pearls are in the broth it will continue to absorb the liquid and swell up. The cooked tapioca pearls will last in the fridge for 2-3 days, but the texture is best (most bouncy and soft) when unrefrigerated, so I recommend boiling it the day you want to serve it. You can always make the broth and scoop the melons a day or 2 in advance.
The post Tapioca Melon Dessert Soup สาคูแคนตาลูป appeared first on Hot Thai Kitchen.
Tom yum goong maybe the most famous soup of Thailand, but its milder creamier sister, tom kha gai , is my personal favourite. This comforting Thai coconut chicken soup recipe is infused with the classic Thai herbs: lemongrass, galangal, and makrut (kaffir) lime leaves. It's so easy yet so loveable that when someone asks, "I'm new to Thai food, what should I try/make first?" Tom kha gai is my answer.
If you love mangoes, and you love mango desserts, Mango Royale, aka Mango Float, is an absolute must-try; right after mango and sticky rice , of course! It's a frozen Filipino dessert that takes advantage of peak-of-the-season mangoes, and uses only 5 ingredients. There's no baking involved, and it's so easy it's essentially fool-proof!
I LOVE all kinds of basil, but I don't love how quickly it goes bad and that it doesn't freeze well. So I came up with this recipe as a way to use up any amount of basil you have on hand . It's an easy and versatile sauce that only uses pantry staples, and can be stored in the fridge for at least a week. Reheat it and pour onto any cooked protein, or use it as a stir fry sauce - or heck, you can even use it as gravy for your mashed potatoes. It can also be made vegan. The possibilities are endless!
Imagine this: soft and creamy ice cream bars that you didn't need to whip or churn. All you have to do is cook the ice cream base, pour it into a mold, then cut it into pieces. And it's so soft your teeth will glide right through it as you take a bite, and it's wonderfully chewy. Yes, chewy.
I wanted a fried rice recipe that really celebrates the flavours of chilies - not just their heat. This fried rice features not one, not two, but three different types of chilies, combined with the fragrance of Thai basil to tie it all together! And no, it doesn't make this dish overwhelmingly spicy, and you can indeed customize the heat level while still preserving all the delicious chili flavour. It's not something I created out of thin air, but a traditional Thai dish (with a couple of tweaks from me)!
If you love cooking Asian food, oyster sauce is probably already in your kitchen. But do you know if the one you have is a "good one”? And is the expensive oyster sauce you bought (or didn't buy) worth the splurge?
With over 3 million views on YouTube, this recipe is one of the most popular, and an OG, on Hot Thai Kitchen. This world-famous tom yum soup is universally loved; and with this authentic recipe I promise you can make it as good as, if not better than, the ones in restaurants. It's one of the first dishes I learned to make as a child because it's so easy, making this a great first Thai dish to try!
Thai green curry chicken is my most popular recipe on the YouTube channel with over 4 million views . If you want a completely authentic recipe, and one that maximizes deliciousness, this is it right here. It is one of the best known dishes of Thai cuisine, and despite its complex flavours, it is actually quite easy to make at home. It's also gluten free, and adaptable for vegans!
Pad see ew is one of the most well-known and well-loved Thai dishes, but most people only know of the more common version of pad see ew that uses fresh wide rice noodles (ho fun). This version however uses thin rice vermicelli, and it's the one that I actually grew up eating in Thailand. It’s an incredibly fast dish to make; from the time I get up to cook to the time I sit down to eat, it takes only 20 minutes! You can even watch me prep and cook it all up in real time in the video tutorial below just to see how fast it really is!
Easy, delicious, and versatile; what else could you ask for in a chicken recipe? Lemongrass chicken is a staple menu item in Vietnamese restaurants in Canada, and one that my husband gets all the time - which is why I was inspired to recreate it. It is so quick to prepare, kid-friendly, can last you the whole week in the fridge (yay meal prep), and you can grill or broil it!
We've been helping companies express themselves digitally for more than 20 years.
We are where you are.
Privacy & Terms