Soup For Dessert? THAI and Stop Us!

By / Food / July 17th, 2018 / 1

Inspired by Thailand’s most decadent dessert soups comes a refreshing yet compelling take by Hot Thai Kitchen’s Chef Pai. A curiosity-inducing combination of tapioca pearls, fresh fruit and pandan leaves, the taste, texture and aroma of her Tapioca Melon Coconut Dessert Soup makes for a perfect summer treat or post-meal serving of sweetness.

At the forefront of this flavour creation comes Thai Kitchen® Coconut Milk. Made in Thailand with all-natural ingredients like the pressing of fresh, ripe coconut meat, there are no artificial flavours, colours or preservatives. Whether it’s being used for everyday cooking or as a non-dairy substitute, this authentic Thai staple will bring any dish to life. Enjoy!

Thai Kitchen® Coconut milk


Tapioca Melon Coconut Dessert Soup

Recipe by Chef Pailin Chongchitnant of Hot Thai Kitchen

Serves 4-6


⅓  cup small tapioca pearls

¾  cup coconut water

⅓ cup Thai Kitchen® Coconut Milk

⅓ cup whole milk*

3 Tbsp sugar, or to taste**

5-inch pandan leaf

Half cantaloupe, honey dew melon, or try mangoes


*To make a vegan dessert, omit the milk and use more of both coconut water and coconut milk

**The amount of sugar you need depends on the sweetness of your coconut water.



  1. COMBINE the coconut water, coconut milk, sugar and pandan leaf in a small pot to make the broth. Bring to a boil, then remove from heat. Let it cool to room temperature, then refrigerate until cold.


  1. COOK the tapioca pearls by bringing a big pot of water to a full boil. Sprinkle the tapioca into the water and stir until the water returns to boil, at which point you can stop stirring and allow to cook for about 12 minutes. The pearls are done when you see just a tiny white dot in the centre.


  1. REMOVE the pearls out with a mesh skimmer and add to a bowl of cold water. Drain well, and if the pearls still feel warm, run cold water through them until completely cool. Tip: Tapioca pearls have the best texture when they have not been refrigerated, so it’s best to make them the day of.


  1. DIVIDE tapioca pearls among serving bowls, and when ready to serve, top with melon balls and cover with the coconut broth. Serve cold. Note: Don’t add the broth to the tapioca pearls until ready to serve.

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