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)


  1. Bring the water to a boil. Add tapioca and bring to a boil again; lower heat and simmer for 25 minutes.
  2. There should be a tiny white dot in each tapioca pearl ball when done.
  3. Remove from heat.
  4. Let sit for 30 minutes; add sugar.
  5. Cool and add coconut milk.
  6. Add fruits (such as melon, mandarin oranges, banana) or purple sweet potato.
  7. 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


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.