Recipe courtesy of Andy Liang for Food Network Kitchen

Grass Jelly Dessert

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Grass jelly dessert is a harmony of rich coconut, bright fruit, chewy tapioca pearls, taro balls or mochi and ice cream of your choice. Asian dessert shops in Chinatown usually sell this dish as a set combination, but there are rare shops that sell a mix-and-match version where you can create your own based on your preferences. Our coconut milk mixture is similar to the ones from the dessert shops, with a balanced flavor that goes with any topping, but feel free to make it more or less sweet by adjusting the amount of sweetened condensed milk.
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  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Whisk together the coconut milk, sweetened condensed milk, ice cubes and a pinch of salt in a medium bowl or 4-cup pitcher. Refrigerate the coconut milk mixture until chilled.
  2. Divide the grass jelly (if some liquid goes onto the plate, it's ok), mango, strawberries and tapioca pearls among 4 shallow bowls. Pour about 2/3 cup of the chilled coconut mixture into each bowl. Top with a scoop of ice cream, if desired, and enjoy immediately. 

Cook’s Note

There are many varieties of tapioca pearls to choose from, such as black, white or rainbow, different flavors, small and large versions and quick-cooking and long-cooking types. Choose those you prefer, but make sure to read the package instructions to properly cook the pearls; some need soaking time, while others just need to be boiled for 5 minutes.

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