Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the heart of Asian dessert paradise! This extraordinary Satsumaimo Boba Tapioca Sweet Potato Dessert is not just a recipe – it's a creamy, dreamy experience that combines the rich, velvety texture of sweet potatoes with the playful chewiness of tapioca pearls. Whether you're a dessert enthusiast or simply looking to impress your friends and family with an exotic treat, this recipe promises to be a show-stopper that will leave everyone craving more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 200g sweet potato, steamed and mashed
- 100g tapioca pearls
- 400ml coconut milk
- 50g sugar
- Pinch of salt
- Water for boiling
Instructions
- Prepare the sweet potato by washing thoroughly and steaming until completely soft. Once cooked, peel and mash the sweet potato in a mixing bowl until smooth and creamy.
- Fill a medium-sized pot with water and bring to a rolling boil. Add tapioca pearls and cook for 15-20 minutes, stirring occasionally to prevent sticking. The pearls should become translucent and soft with a slight chewy texture.
- Drain the tapioca pearls and rinse with cold water to stop the cooking process. Set aside and let them cool slightly.
- In a separate saucepan, combine coconut milk, sugar, and a pinch of salt. Heat over medium flame, stirring continuously until the sugar completely dissolves and the mixture is smooth.
- Gently fold the mashed sweet potato into the warm coconut milk mixture, creating a creamy and uniform consistency.
- Add the cooked tapioca pearls to the sweet potato coconut mixture, stirring gently to distribute evenly.
- Allow the dessert to cool to room temperature, then refrigerate for 30 minutes to enhance the flavors and create a refreshing texture.
- Serve chilled in individual dessert bowls, optionally garnishing with additional coconut milk or a sprinkle of cinnamon if desired.
Tips
- Sweet Potato Selection: Choose fresh, firm sweet potatoes with smooth skin for the best flavor and texture. Orange or purple varieties work wonderfully and can add a beautiful color to your dessert.
- Tapioca Pearl Perfection: Watch the pearls carefully while cooking – they should be translucent and soft but still have a slight chew. Overcooking can make them mushy, while undercooking leaves them hard.
- Coconut Milk Matters: Use full-fat coconut milk for a richer, creamier consistency. If you prefer a lighter version, you can use light coconut milk, but the texture will be less indulgent.
- Cooling is Key: Refrigerating the dessert allows the flavors to meld and creates a refreshing texture. Aim to chill for at least 30 minutes before serving.
- Garnish Creativity: While optional, consider topping with a sprinkle of cinnamon, toasted coconut flakes, or a drizzle of honey to elevate the dessert's presentation and flavor profile.
- Make Ahead Friendly: This dessert can be prepared in advance and stored in the refrigerator for up to 2 days, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
