Coconut and Tapioca Soup

Ingredients

• 2 cups coconut milk
• ⅓ cup tapioca pearls (1 1/8 16-inch wide)
• ⅓ cup palm sugar, or regular sugar
• Large pinch of salt
• 1 yam, peeled and diced (1/2 inch)
• 2 tablespoons chopped peanuts

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    397 calories; 26 grams fat; 21 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 3 grams protein; 91 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Bring the coconut milk and 2 cups of water to a boil. Stir in the tapioca, palm sugar, salt and the yam. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 30 minutes. Serve warm, sprinkled with peanuts, in individual bowls.

30 minutes