Coconut Water Chestnut Dessert Soup
A silky, delicate Chinese dessert soup featuring tender water chestnuts swimming in creamy coconut milk, lightly thickened with lotus root powder for that perfect velvety texture.
Story
This classic Chinese dessert, sometimes called "tapioca" style though it uses lotus root powder, is a beloved comfort treat. The water chestnuts add a pleasant subtle crunch while the coconut milk brings richness without being heavy. It's traditionally served warm but works beautifully chilled too.
Ingredients
fresh water chestnuts (bulrush or Chinese taro)
250g, peeled and finely diced
coconut milk
400ml (about 1.5 cups)
lotus root powder (not tapioca starch)
30g (about 3 tablespoons)
water
500ml (2 cups) for cooking, plus 3 tablespoons for mixing powder
sugar
3 tablespoons, or to taste
Instructions
1
Prep the water chestnuts
Peel the water chestnuts and dice them into very small pieces, about the size of corn kernels. The finer the chop, the smoother the final texture.
2
Heat the coconut mixture
Pour the coconut milk and remaining water into a medium saucepan. Add sugar and bring to a gentle boil over medium heat, stirring occasionally.
3
Cook the water chestnuts
Add the diced water chestnuts to the boiling coconut milk. Let them cook for 3-4 minutes until they become slightly tender but still retain a subtle crunch.
4
Thicken with lotus root powder
In a small bowl, mix the lotus root powder with the 3 tablespoons of cold water until completely dissolved. Slowly pour this mixture into the soup while stirring constantly. Continue cooking for another 2-3 minutes until the soup thickens and small bubbles appear on the surface. Remove from heat immediately to prevent gummy texture.
5
Serve
Ladle into bowls and serve warm for the most comforting experience, or let cool and refrigerate for a refreshing chilled dessert.
