This recipe is a remake of the Taro recipe I posted on Yummly years ago. Unfortunately, I am unable to locate that recipe and it wasn’t particularly healthy to begin with. Taro bubble tea mix often comes in instant creamer-like packets which sadly, goes against my current regimen that I will be talking about more in future posts. If you want the Taro bubble tea recipe, you can contact me at firstname.lastname@example.org.
At this time, I plan to make a collection of flat belly friendly recipes for you all. However, bubble tea generally isn’t healthy to begin with. Yes, tea is good for you and should be consumed in your diet but the added refined sugar, tapioca pearls and saturated fat in the drink outweigh the benefits of consuming the drink in the first place. I am here to give you a healthier version of this beloved beverage. You can sub any fruit out for the mango. I chose mango because it nicely complements the coconut. I added coconut milk for the healthy fats and extra vitamins.
Mango Coconut Bubble Tea
Servings: 2 Time: 30 minutes Difficulty: medium
- 1/3 package of uncooked tapioca pearls
- 1/2 cup of brown sugar
- chilled brewed green tea
- 1 cup of diced frozen mango
- 1/2 can of coconut milk
- ice cubes
- milkshake straws (optional)
- Brew some green tea and chill it in the fridge. 2 cups is more than enough for 2 servings.
- Using a pot, fill the pot with 4 cups of water and bring to a rolling boil. Next, add ~1/3 of the package (approx. 1 cup) of tapioca pearls to the water and 1/4 cup of brown sugar – half of the brown sugar you are using. Following the instructions on the package, cook the tapioca pearls. This step takes a while and it’s easy to mess up. It won’t cook properly if you cook it at the wrong temperature, hence the recipe being medium difficulty. Occasionally, stir the tapioca pearls so that they don’t stick together.
- Once tapioca pearls have risen to the top of the pot and they have the desired chewy consistency (I taste them to make sure), strain pearls under cold water and make a sugar syrup for the pearls using the rest of the brown sugar. Set aside.
- Using a personal blender or my personal favorite, being the Vitamix, add the brewed tea, mango chunks, coconut milk, and ice cubes. You will need to scrape the sides of the blender depending on the consistency you want. I recommend working in batches since a cheaper blender may get jammed. The Vitamix however, can handle it like a champ.
- Divide the cooked tapioca pearls and add them to the bottom of 2 tall glasses. Add the blended mango coconut slush to the glass along with a wide milkshake straw for pearl slurping. Enjoy!