Posted for - SOUP
This is a long time favorite in my family. Traditionally it's flavored with almond milk but me being allergic to almonds I use coconut milk.
Dessert soups are traditionally served after a big chinese feast or as a snack on hot days.
5 cups water
5-8 ounces rock sugar/turbinado/sucanat
5 ounces diced taro root or sweet potato
1/2 cup tapioca pearls
1 or 2 (13.5-ounce) cans coconut milk
Heat the water with the sugar and the diced taro or sweet potato.
When water comes to a boil, add the tapioca pearls.
Stir often so the tapioca don't stick to the bottom of the pan.
When the tapioca becomes translucent, add coconut milk and whisk well.
Heat through and serve hot.