Coconut & Tapioca Sweet Dessert | 泰式粟米西米露
There’s something comforting about a bowl of warm coconut tapioca dessert. It brings back memories of quiet evenings at home — the soft, chewy tapioca pearls floating in fragrant coconut milk, sometimes with a sweet surprise like corn kernels hidden inside. This Thai-style sweet soup has been a favorite in my family for years, especially on cooler days when we crave something warm and soothing. Best of all, it only takes around 20 minutes to make, using pantry-friendly ingredients like canned sweet corn and coconut milk. 有些甜品，就是讓人一口就回到家的味道。椰香四溢的西米露，滑溜溜的口感裡藏著甜粟米的小驚喜，是我家常備的暖心甜品。尤其在英國這種寒冷又潮濕的天氣裡，來一碗熱騰騰的椰奶西米露，整個人都暖起來了。這款泰式粟米西米露，不用二十分鐘就能完成，材料也簡單，用的是椰奶和罐頭甜粟米，有時候還會加點南瓜、芋頭或香蕉，變化出不同的風味。
Ingredients
Ingredients
- 100 g Tapioca
- 300 ml Water
- 60 g Sweet corn
- 350 ml Coconut milk
- 2 tablespoon Sugar
- 1 teaspoon Salt
材料
- 西米 100克
- 水 300毫升
- 甜粟米 60克
- 椰奶 350毫升
- 糖 2湯匙
- 鹽 1茶匙
Instructions
Instructions
- Add the tapioca into hot water. Do not stir in the beginning.
- Keep stirring while cooking until the outer layer turns transparent. Then cover with lid and cook with residual heat for 6–8 minutes.
- Add in sweet corn and coconut milk. Heat slowly without bringing to a boil.
- Season with sugar and salt. Serve hot
做法
- 水煮至起蝦眼，加入西米，期間不要攪拌。
- 西米煮至外圍透明，中間仍有白點，即可關火、上蓋焗6–8分鐘。
- 加入粟米及椰奶，慢慢煮熱（不要沸騰）。
- 以糖及鹽調味，趁熱享用。
Video
Notes
Yves Tips～
- When the tapioca turns semi-transparent, turn off the heat and let it sit covered — the residual heat will finish the job. 煮西米的技巧：煮至半透明時關火，用餘溫焗至全透明即可。
- For a chewier texture, rinse the cooked tapioca in cold water before adding it to the dessert or drink. 想西米更彈牙爽口，可將煮熟的西米過冷河後，再加入預備好的飲品或甜湯中。