Ingredients
Scale
- 2/3 cup small tapioca pearls
- 1/3 cup ube halaya (or more to taste)
- 1/2 cup milk
- 3/4 cup coconut milk
- 1/2 teaspoon ube extract
- 1/2 teaspoon vanilla extract
- Chopped fruit (strawberries, peaches, mango, etc.)
Instructions
- Bring a medium pot of water to a rolling boil.
- Add the tapioca pearls and stir a few times so they don’t stick together.
- Lower the heat to medium and let the pearls boil for about 25 minutes until they are completely translucent.
- Once the tapioca is cooked, drain it and rinse under cold water. Soak it in a bowl of cold water and set aside.
- In a large bowl, add the ube halaya. Slowly mix in the coconut milk while whisking until smooth.
- Add the rest of the ingredients to the bowl and stir until well combined.
- Drain the tapioca again and add it to the bowl. You can eat it right away or refrigerate it for one hour if you prefer it cold.
- Optionally, add some chopped fruit to serve and enjoy!
Notes
Best consumed within a few days. Add coconut milk or milk to loosen if the texture becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Filipino
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg