Vietnamese Tapioca Pearl Coconut Dessert (Chè Nước Dừa)

Instructions

1. 1

   Bring 4 cups of water to a rolling boil in a large pot over high heat.

2. 2

   Slowly add the tapioca pearls (tào phớ) to the boiling water, stirring constantly to prevent clumping.

3. 3

   Continue cooking the tapioca for 15-20 minutes, stirring occasionally, until the pearls become translucent and soft.

4. 4

   Drain the cooked tapioca pearls in a fine-mesh strainer and rinse with cold water to stop the cooking process. Set aside.

5. 5

   In a separate saucepan, combine the coconut milk, sugar, salt, and 2 cups of water over medium heat.

6. 6

   Stir well until the sugar is completely dissolved, approximately 3-5 minutes.

7. 7

   Add the dried shredded coconut (cùi dừa khô) to the coconut milk mixture and stir to combine evenly.

8. 8

   Simmer for 5 minutes on low heat, allowing the dried coconut to soften and infuse flavor into the liquid.

9. 9

   Remove from heat and let the mixture cool to room temperature, approximately 15 minutes.

10. 10

    Divide the cooked tapioca pearls into serving bowls.

11. 11

    Pour the cooled coconut milk mixture with the softened dried coconut over the tapioca pearls.

12. 12

    Stir gently to combine all ingredients.

13. 13

    Refrigerate for at least 30 minutes before serving to enhance the flavors and achieve the desired chilled temperature.

14. 14

    Serve cold and enjoy the combination of chewy tapioca and creamy coconut flavors.