Tropical Mango-Pomelo Cream Soup

1. Soak the Tapioca Pearls

Start by soaking the tapioca pearls in ¹⁄₃ cup of water for about 30 minutes. This step rehydrates the pearls, causing them to swell and become tender. Once soaked, drain the tapioca pearls and set them aside.

2. Cook the Tapioca Pearls

In a pot, combine ²⁄₃ cup plus 1 tablespoon of water with 2.5 tablespoons of crushed rock sugar. Bring this mixture to a gentle boil, stirring occasionally until the sugar dissolves completely. Add the drained tapioca pearls to the pot and cook for about 7 minutes, until the pearls turn translucent and the liquid begins to thicken slightly.

3. Combine with Mango Puree and Coconut Cream

Once the tapioca is ready, pour in ²⁄₃ cup plus 1 tablespoon of milk, 1 cup of mango puree, and 5 tablespoons of coconut cream. Stir everything together until well combined. The mixture should be creamy and take on a beautiful yellow hue from the mango puree.

4. Chill the Soup

Transfer the mixture to a bowl, cover it, and refrigerate for at least 8 hours. This chilling period allows the soup to thicken further and the flavors to meld together beautifully.

5. Add Pomelo Pulp and Diced Mango

When you're ready to serve, gently fold in 3 tablespoons of broken-up pomelo pulp and 3 tablespoons of ¼-inch-diced mango. These additions provide a delightful contrast in texture and a burst of fresh flavor that complements the creamy soup.