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Ingredients
2 cups coconut milk
⅓ cup tapioca pearls (1 ⅛ 16-inch wide)
⅓ cup palm sugar, or regular sugar
Large pinch of salt
1 yam, peeled and diced (½ inch)
2 tablespoons chopped peanuts
Nutritional analysis per serving (4 servings)
36 grams carbs; 378 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 22 grams saturated fat; 26 grams fat; 2 grams fiber; 68 milligrams sodium; 4 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the coconut milk and 2 cups of water to a boil. Stir in the tapioca, palm sugar, salt and the yam. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 30 minutes. Serve warm, sprinkled with peanuts, in individual bowls.
Private Notes
Comments
Yum! I did use coconut palm sugar, and this gave it a nice flavor. The yam I used was 14.75 oz / 413 grams. I used Bob's Red Mills tapioca pearls, and the base recipe suggests soaking the pearls in 3/4 C water for 30 minutes ahead of time, so I did that, and decreased the 2 C of water called for in this recipe to 14 oz, which was also the size can of coconut milk. I cooked it until the sweet potato was nice and soft, which was longer than 30 minutes for me on my temperamental electric stove.
Yum! I did use coconut palm sugar, and this gave it a nice flavor. The yam I used was 14.75 oz / 413 grams. I used Bob's Red Mills tapioca pearls, and the base recipe suggests soaking the pearls in 3/4 C water for 30 minutes ahead of time, so I did that, and decreased the 2 C of water called for in this recipe to 14 oz, which was also the size can of coconut milk. I cooked it until the sweet potato was nice and soft, which was longer than 30 minutes for me on my temperamental electric stove.