The first time I had this was in Jiufen, Taiwan and I fell absolutely in love with the chewiness and texture with the tapioca balls. Traditionally they are made with taro but I love ube and sweet potato so that is what I’ve recreated it with. This bowl also highlights nodes of Cantonese cuisine in it with the coconut milk sago inspired by my other love- taro sago dessert (recipe on the blog). Basically it’s a big bowl of all my inspirations and things that I love: Chewy Ube & Sweet Potato balls, refreshing Grass Jelly, sweet Red Bean, rich Ginger infused Coconut Milk with Sago, fresh Mango, and a…
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Tapioca Taro Coconut Dessert
This Chinese inspired dessert is so easy and quick to make! This can be eaten hot or cold depending on your preference and season!
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Mixed Berry Coconut Chia Smoothie Bowl
Smoothie breakfast bowls are literally the easiest, quickest, & yummiest things to make in the morning! And honestly, there are so many combinations of bowls as you’re literally just combining fresh/frozen fruit into a blender! So the possibilities are ENDLESS! This is just one of the many possibilities! Enjoy! Author: Cookingwithchow Course: Breakfast Servings: 2 Prep Time: 0 Cook Time:10 Total Time: 10 INGREDIENTS 1 cup of frozen mixed berries 1 frozen banana 1/2 cup of coconut milk 1 scoop of vanilla protein powder (optional) Toppings: fresh berries, kiwis, 1 tsp of chia seeds, 1 tsp of fresh coconut shavings, + anything else you would love to add on top! …
