Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Boba tea, or bubble tea, is a popular drink that originated from Taiwan. I made this coconut variation because I had coconut cream on hand and wanted something different from the regular black milk tea variation. This coconut version tastes just like the one you'll find in a bubble tea cafe.

Recipe Summary test

prep:
10 mins
cook:
55 mins
additional:
1 hr 5 mins
total:
2 hrs 10 mins
Servings:
5
Yield:
5 glasses
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Tapioca Pearls:
Tea:

Directions

Instructions Checklist
  • Bring water to a boil in a large stockpot. Pour in tapioca and simmer for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let balls sit in water for 25 minutes.

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  • Return stockpot to the heat; simmer and stir for 25 minutes more. Remove from heat and let rest again until centers of the balls are no longer powder, another 25 minutes. Drain.

  • Combine brown sugar and white sugar in a large bowl. Pour tapioca balls into the sugar mixture. Cover with a damp cloth and let rest for 15 minutes while preparing the tea.

  • Process tea, coconut cream, ice, milk, and sugar together in a blender until combined.

  • Scoop 1/4 cup of the tapioca into each tall glass and fill with tea. Enjoy with large straws to suck up the tapioca, or use spoons.

Cook's Notes:

For a more pronounced black tea taste, use Hong Kong-style tea bags.

Substitute half-and-half for the milk if desired.

Nutrition Facts

642 calories; protein 4.6g; carbohydrates 98.5g; fat 28.5g; cholesterol 3.9mg; sodium 46.7mg. Full Nutrition
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