Lychee Coconut Bubble Tea
Inspired by techniques from NYT Cooking.
A tropical twist on bubble tea: jasmine tea, lychees and coconut milk blended into a frosty slush and poured over chewy pearls soaked in brown sugar syrup.
Always check the labels of the products you use.
Method
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Equipment
- small saucepan
- medium saucepan
- slotted spoon
- blender
- 2 tall glasses (about 450 ml)
- 2 wide bubble-tea straws
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 474 kcal |
| Protein | 3.5 g |
| Carbohydrate | 72.6 g |
| of which sugars | 39 g |
| of which free sugars | 36.3 g |
| Fat | 21 g |
| of which saturates | 18.2 g |
| Fibre | 0.9 g |
| Salt | 0.09 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Pearls
- 70 g quick-cook black tapioca pearls (dry) 5-minute type
- 60 g light brown soft sugar
- 60 ml water
Slush
- 2 jasmine green tea bags
- 250 ml freshly boiled water
- 120 g drained canned lychees, plus 2 tbsp of their syrup
- 180 ml coconut milk (from a can)
- 60 ml whole milk
- 1 tsp lime juice
- 200 g ice
- 1
Tea. Steep the jasmine tea bags in the boiling water for 4 minutes, then remove them and chill the tea until cold.
- 2
Syrup. Boil the sugar and water together in a small pan for 2 minutes, stirring until dissolved, then take it off the heat.
- 3
Pearls. Cook the pearls in plenty of boiling water as the packet directs, usually 5 minutes and then 2-3 minutes covered off the heat, until chewy all the way through. Transfer them straight into the warm syrup and leave for 20 minutes to absorb its sweetness.
- 4
Blend. Blend the cold tea with the lychees and their syrup, coconut milk, milk, lime juice and ice until thick, smooth and slushy.
- 5
Serve. Spoon the pearls and their syrup into the glasses, pour the slush on top and serve with wide straws.
Storage
Drink the slush right away. Cooked pearls keep at room temperature in syrup for up to 4 hours. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
