How to Make Coconut Tapioca With Roasted Sweet Potatoes

by Stephanie Mizuha

Learned this at a Cambodian cooking class and decided to share the recipe and photos. It's my new favorite dessert! Check out to see more of her recipes!


  • 6 sweet potatoes
  • 6 Tablespoons unsalted butter
  • ½ Cups palm sugar syrup
  • 2 Cups water
  • ½ Teaspoons salt
  • ½ Cups small tapioca pearls
  • 14 Ounces coconut milk (1 can)
  • Instructions

    Step 1

    When you shop for sweet potatoes, grab as many varieties as you like. It's good to mix them up so you're getting different flavors. (Photo from

    Step 2

    You can buy palm sugar syrup from an Asian grocer. It's easier to use than the granulated ones. They taste great with banana pancakes! (Photo from

    Step 3

    You can buy coconut milk in a can from most supermarkets and Asian grocers.

    Step 4

    Preheat the oven to 350 degrees. Peel the skin of all the sweet potatoes.

    Step 5

    Cut into 1 1/2-in, bite-sized pieces.

    Step 6

    Spread the diced potatoes evenly across a large baking dish. Melt the butter in a small pot over medium heat. Add the palm sugar and stir until well blended.

    Step 7

    Take the butter and palm sugar mixture off the stove once it starts to bubble. Drizzle it evenly across the potatoes.

    Step 8

    Toss the potatoes so that they're evenly coated with the syrup. Bake them in the oven for 60 minutes. Stir them once or twice during the roasting.

    Step 9

    Boil the water in a large pot and add the tapioca. Reduce the heat to medium/low, and stir frequently until the pearls are cooked. Approximately 10 minutes, the pearls should become translucent.

    Step 10

    Add the coconut milk and salt. Stir well. Let the mixture return to a boil then remove from heat. Remove the potatoes from the oven, you should be able to insert a fork into them easily. Cool.

    Step 11

    Spoon a handful of potatoes into a bowl, then pour on the coconut tapioca mixture. Enjoy!