Sort ingredients
rebeccaiross
QR Code
Listen
Pdf
Cook the tapioca pearls. Bring about 4 cups of water to a rolling boil. Add ½ cup small uncooked tapioca pearls and stir. Lower to a simmer and cook for 20 minutes, stirring occasionally.
Rest the tapioca. Remove from heat, cover with a lid, and let rest for 15 minutes, checking every 5 minutes until the pearls are completely translucent with no white center.
Prepare the matcha coconut base. While the tapioca cooks, whisk the matcha powder with 2 tablespoons of warm water until fully dissolved, leaving no lumps. Add the matcha mixture to a blender along with the full-fat coconut milk, vegan condensed milk, vanilla extract, and salt. Blend until completely smooth. Taste and add more condensed milk as needed, depending on the sweetness of your strawberries.
Rinse and combine. Once the tapioca is fully translucent, drain and rinse under cold water. Transfer to a large bowl. Pour the blended matcha mixture over the tapioca and add the fresh strawberries (plus more for topping). Stir gently to combine.
Adjust and serve. If the mixture is too thick, add water or more coconut milk to loosen it, a splash at a time, until you reach your desired consistency. Serve immediately or chill in the fridge. Top with extra sliced strawberries and enjoy!