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.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- One 14-ounce can unsweetened full-fat coconut milk
- 1/3 cup sweetened condensed milk
- 5 ice cubes
- Kosher salt
- One 19-ounce can grass jelly, cubed
- 1 ripe large mango (or 2 champagne mangoes), peeled, pitted and cubed
- 8 strawberries, hulled and diced
- 1 cup cooked and cooled tapioca pearls, prepared according to package instructions (See Cook’s Note)
- 1 pint vanilla, matcha or ube ice cream, optional
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 996 |
| Total Fat | 31 g |
| Saturated Fat | 25 g |
| Carbohydrates | 177 g |
| Dietary Fiber | 5 g |
| Sugar | 110 g |
| Protein | 8 g |
| Cholesterol | 38 mg |
| Sodium | 1152 mg |