How to Make Vietnamese Coconut Coffee Tapioca
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In a medium saucepan, bring tapioca pearls and water to a boil. Reduce heat and simmer for 7 minutes, stirring often, until translucent.
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Drain excess water if needed. Stir in coconut milk, condensed milk, espresso powder, and salt.
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Simmer for 5 more minutes until thickened and creamy.
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Remove from heat and let cool slightly before serving.
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Serve warm or cold, topped with toasted coconut if desired.
Pro Tips for Perfect Vietnamese Coconut Coffee Tapioca
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of small tapioca pearls, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Vietnamese Coconut Coffee Tapioca?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Vietnamese Coconut Coffee Tapioca?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for small tapioca pearls?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.