When you think of desserts, cakes, pies, or ice-cream comes into mind. But in Asian cuisines, sweet tooth is often satisfied with sweet soups. Yes, that’s right. Dessert in liquid form. Sweet bean soups are most common, but for starchier variations, taro or sweet yam is also featured. I had a small can of coconut milk on hand, so I decided to make a tapioca, taro sweet coconut soup. Tapioca is used as a thickener and also provides toothsome texture to the liquified dish.
Boil everything together and sweeten to taste. I like my soup more condensed, so I used less water. A warming invitation to my tummy.