Chilled Watermelon Coconut & Tapioca Soup

  • Servings : 6-8
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

Went to dim sum on Sunday and had a wonderful bowl of coconut and watermelon soup. This recipe is a little different than the one I had at dim sum but is just as delicious and refreshing. – Kasha

Bad cell phone pic is bad but it gives an idea of the color and how the watermelon floats.


  • 1 small seedless watermelon (10lb watermelon)
  • 1/2 can coconut milk - try to get the kind with the least amount of fat (I used almost a whole can of full fat coconut milk because that is the kind I had in the pantry.)
  • 1/4 cup sugar (1/3 cup of simple syrup because I had it on hand.)
  • 1/4 cup small tapioca pearls (1/3 cup of large pearls because that is what I had on hand.)


Step 1

In a saucepan, bring about 2 cups of water and the tapioca to a boil. Remove from heat and let rest, covered, for about 15 minutes. Drain water and rinse tapioca with cold water once or twice. Set tapioca aside. (You want to cook the pearls until they are completely clear but still nice and chewy. I was in a rush and some of mine are still slightly white in the middle.)

Step 2

Slice about 1/3 of the watermelon off of its top. Scoop out all the flesh and set aside the bigger piece of the rind - this will become the bowl. Cut watermelon into workable pieces to throw into a blender or food processor. Work in batches to pulse or blend watermelon so that there are still many chunks, about the size of a watermelon ball. (Ball about 1/3 of the melon. Puree the rest in a blender. Screw the watermelon bowl idea.)

Step 3

Pour the juice through a strainer into a large mixing bowl. Add the sugar and stir until it dissolves. Pour in the rest of the watermelon chunks, coconut milk and the reserved tapioca and stir gently until just blended. (I used a fine mesh strainer to catch a lot of the pulp from the watermelon puree. Simple syrup is great for this instead of dissolving sugar.)

Step 4

Transfer soup to your watermelon bowl and serve into bowls with a ladle. If desired, add ice cubes directly into the soup to keep it chilled longer. (I think it looks better in a tall glass dish so that you have the tapioca peals at the bottom, the bright pink liquid and then the watermelon balls floating on top. Make sure it is well chilled before serving.)

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