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Featured in the Honolulu Star-Bulletin on May 6, 2009.




  • 7 cups water
  • 1 cup tapioca (use the small pearl-type tapioca from Thailand)
  • 1 1/4 cups sugar
  • 1 can (13.5 ounces) coconut milk
  • 2 cups chopped fruit (or cooked and chopped purple sweet potato)


Bring the water to a boil. Add tapioca and bring to a boil again; lower heat and simmer for 25 minutes. There should be a tiny white dot in each tapioca pearl ball when done. Remove from heat. Let sit for 30 minutes; add sugar. Cool and add coconut milk.  Add fruits (such as melon, mandarin oranges, banana) or purple sweet potato. Refrigerate. Makes 10 servings.

Approximate Nutrient Analysis per serving:
250 calories, 8 g fat, 7 g saturated fat, 0 mg cholesterol, 10 mg sodium, 46 g carbohydrate, 1 g fiber, 31 g sugar, 1 g protein


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