Che
A refreshing Vietnamese dessert soup with creamy coconut milk, chewy tapioca pearls, and colorful jelly cubes. This quick version is perfect for a sweet snack or light dessert.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 3g
Ingredients
- 1 can (13.5 oz) coconut milk
- ½ cup tapioca pearls
- 1 cup jelly cubes
- 1 cup sweet potato balls
- ½ cup green jelly bits
- 3 tbsp sugar
Instructions
- 1
In a medium pot, bring 4 cups water to a boil. Add the 0.5 cup tapioca pearls and cook over medium heat, stirring occasionally, until they turn translucent with no white center, about 15 minutes.
- 2
Drain the pearls and rinse with cold water. Set aside.
- 3
In the same pot, combine the 1 can coconut milk, 3 tbsp sugar, and 2 cups water. Heat over medium, stirring, until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
- 4
Divide the cooked tapioca pearls, 1 cup jelly cubes, 1 cup sweet potato balls, and 0.5 cup green jelly bits among 4 serving bowls.
- 5
Ladle the warm coconut milk mixture over each bowl. Serve immediately, or chill for 30 minutes for a cold version.
Tools you’ll need
- Medium pot
- Colander
- Measuring cups
- Serving bowls
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