Comments on: Taro Tapioca Dessert

By: kelly

kelly — Wed, 19 Aug 2009 04:09:12 +0000

Thanks for the recipe.

There’s a restaurant in Chicago that served this dessert ice cold with honeydew and cantaloupe balls in it. It was awesome, but I don’t think they offer it anymore. :(

By: Phoebe

Phoebe — Sun, 03 May 2009 22:20:30 +0000

And also, if there are leftovers should I put them in the freezer or can I just put them in the refrigerator and how long can it last? Thank you very much.

By: Phoebe

Phoebe — Sun, 03 May 2009 22:18:32 +0000

Hi Tiffany, I was wondering how much water is needed? Because if it is just 1 cup of coconut milk and taro and tapioca and a little condensed milk, won’t it not be soupy at all?

Hi Phoebe – thanks for the catch! You need at least 2 cups of water for a soupy consistency. Add more coconut milk or water to adjust consistency of the soup to your preference. I would suggest only leaving this soup in the fridge for 2-3 days at most. Freezing the soup works …I’ve had it in the freezer for 3 months and it tasted fine when I defrosted it. You may have to add a little more water/coconut milk after you defrost it.

By: tmccluskey

tmccluskey — Wed, 31 Dec 2008 04:58:31 +0000

I’ve been looking for a recipe for this for a while now. This sounds delicious! How many servings does this recipe make?

Hi TmCcluskey!
Unfortunately I don’t know how many servings it makes, I do always end up freezing a lot of it. My guess is about 8-10 servings!

By: Anonymous

Anonymous — Tue, 20 May 2008 20:18:32 +0000

generally, oranges are the standard. but if you are attending a celebration of some sort or your host orders it then the desert will be a little fancier, like the taro desert.
“I’d still be wary of chinese chocolate anything”: chinese people generally don’t serve chocolate for desert (traditionally). That is to say, chinese desert may not be good to you because that’s what sets us apart; our food isn’t european food.

Hi Anonymous,

I’ve got nothing against Chinese desserts – I enjoy them quite a bit (I am making red bean dessert with tapioca this weekend! yum.) It’s when I come across a dark chocolate mocha cake where I am wary. Most Chinese versions of chocolate cake often turn out bland. If the sign says dark chocolate mocha – I want to taste dark chocolate with mocha.