Vaisalo
The Quirky Foodster Team
Ingredients
- Small tapioca pearls — 100 g (1/2 cup)
- Water — 750 ml (3 cups)
- Coconut milk — 400 ml (14 oz)
- Sugar, or to taste — 100 g (1/2 cup)
- Vanilla extract — 1/2 tsp
- Of salt — pinch
Method
- Rinse the tapioca pearls under cold water.
- Bring the water to a boil in a saucepan and add the tapioca pearls.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the pearls turn translucent.
- Stir in the coconut milk, sugar, vanilla and salt.
- Simmer a further 5 minutes until well combined and slightly thickened.
- Serve warm, or chill and serve cold.
Introduction: A sweet coconut tapioca pudding drink, thick and lightly sweetened, enjoyed as a refreshing treat.
Cultural Background: Vaisalo combines small tapioca pearls with sweetened coconut milk, a comforting drink-dessert hybrid enjoyed across Samoa, especially during warmer months.
Tips: Stir the tapioca occasionally as it cooks to prevent sticking to the bottom of the pan. Cook until the pearls are fully translucent with no white centre remaining.
Variations: Add diced ripe mango or banana for extra flavour and texture; serve over ice for a cold refreshing version.
Storage: Store in a sealed container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if too thick.
Nutrition: Approx. 240 kcal, 2 g protein, 38 g carbohydrate, 9 g fat per serving.
FAQs:
Q: Can this be served cold?
A: Yes, it is delicious served chilled, especially in warm weather.
Q: What size tapioca pearls work best?
A: Small pearls cook faster and give a smoother texture than large boba-style pearls.
- Small tapioca pearls — 100 g (1/2 cup)
- Water — 750 ml (3 cups)
- Coconut milk — 400 ml (14 oz)
- Sugar, or to taste — 100 g (1/2 cup)
- Vanilla extract — 1/2 tsp
- Of salt — pinch
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