Top 8 Delicious Bubble Tea Desserts Perfect for Summer

1. Mango Bubble Tea

Ingredients:

• 4 ripe mangoes
• 50g dried tapioca pearls
• 1 can of coconut milk
• 1 pack of fresh milk
• white sugar

Instructions:

• Step 1: Prepare the ingredients for mango bubble tea: Soak the dried tapioca pearls in filtered water for about 1 hour until they soften. Cut one mango in half, then use a knife to cut it into small square pieces. Put the mango in a bowl and refrigerate. Peel and cut the remaining 3 mangoes into small pieces. Mix the coconut milk with fresh milk.
• Step 2: Make the mango bubble tea: First, boil a pot of water and add the soaked tapioca pearls. When the water boils, reduce the heat and gently stir to prevent the tapioca pearls from sticking together. When all the tapioca pearls float up and the liquid is translucent, turn off the heat. Remove the tapioca pearls and immediately put them in a bowl of cold water. Soak the tapioca pearls for about 5-10 minutes, then remove them and let them cool and drain. Next, put the mango in a blender and blend until smooth. Then, put a pot on the stove. Add the mixture of coconut milk and water, plus an additional bowl of filtered water, and bring to a boil. Add sugar and taste to adjust the sweetness. When the milk mixture boils, add the blended mango and tapioca pearls, remembering to stir well. Next, add the chopped mango. Taste the sweetness again and adjust if necessary. Note, if you're serving the bubble tea with ice, you'll want it to be slightly sweeter. Once the tea pot boils again, you can turn off the heat. Serve the tea in small bowls. You can enjoy it as is or add some shaved ice if you prefer it cold.

2. Fruit Bubble Tea

Ingredients:

• 1 ripe pear
• 1 dragon fruit with red flesh
• 1/2 ripe yellow-fleshed melon
• 1/4 cassava root
• 400g brown sugar
• 4 tablespoons (or white sugar)

Instructions:

• Blend the fruits: First, peel the fruits and cut them into small pieces. Then, put each fruit into a blender and blend until smooth. Strain the pear and dragon fruit juice through a sieve for smoothness. Finally, weigh each fruit juice portion to get exactly 80g.
• Mix the tapioca pearls: Divide 400g of cassava flour into portions, with each portion being 100g. Then, proceed to mix the flour. Put a pot on the stove, add the dragon fruit juice portion and bring to a boil over low heat. When the mixture boils, add 20g of cassava flour, stir well for about 10 seconds, then turn off the heat. Next, put the cooked dragon fruit flour portion into a bowl containing the remaining 80g of cassava flour. Knead until the dough forms a smooth, non-sticky mass. Repeat the same steps with the remaining tapioca flour portions.
• Shape the tapioca pearls: Divide the tapioca dough into equal small portions and roll them into balls. Then, coat the tapioca balls with a layer of dry cassava flour to prevent sticking.
• Cook the tapioca pearls: Put a pot of water on the stove. When the water boils, add the tapioca pearls and cook for about 15 minutes until they turn translucent and float to the surface, indicating they are cooked. Then, remove the tapioca pearls to a large bowl and mix well with about 4 - 5 tablespoons of brown sugar to complete.
• Final product: Fruit bubble tea is visually appealing with various colors, and the tapioca pearls are chewy and smooth, blending perfectly with the sweet taste of sugar and the distinctive aroma of each fruit. You can enjoy the tapioca pearls with milk tea or bubble tea to enhance the flavor of the dish!

3. Young Coconut Bubble Tea

Ingredients:

• 200g young coconut meat
• 50g white tapioca pearls
• 50g tapioca starch

Coconut Milk Mixture:

• 200ml coconut milk
• 150ml water
• 100g sugar

Matcha Jelly:

• 5g agar agar powder
• 600ml water
• 100g sugar
• 5-7g matcha powder

Instructions:

• Step 1: Clean the young coconut meat, cut it into small pieces. Use a wavy knife for a more visually appealing shape.
• Step 2: Boil a pot of water, add the white tapioca pearls and cook for 10 minutes, stirring occasionally to prevent sticking. Turn off the heat, let it sit for another 10 minutes, then transfer to a bowl of cold water.
• Step 3: Make matcha jelly: Pour 600ml water into a pot, dissolve 5g agar agar powder, stirring constantly to prevent clumping. Place the pot on the stove, bring to a boil, skim off the foam, then add sugar and matcha powder, stirring well, and continue boiling. Pour the mixture into a mold, let it set for 20 - 30 minutes, then cut into bite-sized pieces.
• Step 4: Cook tapioca starch: Put 50g tapioca starch into a pot with 300ml water, cook until the tapioca starch becomes transparent, then turn off the heat and transfer to a bowl of cold water.
• Step 5: Make coconut milk mixture: Put 200ml coconut milk and 150ml water in a pot, bring to a boil, then add 100g sugar and stir well until the sugar is completely dissolved. Finally, add the young coconut meat and tapioca starch to the coconut milk mixture and bring to a boil again.
• Step 6: Scoop the mixture of coconut milk, young coconut, and tapioca starch into a bowl, add the matcha jelly, tapioca pearls. You can also sprinkle some dried coconut on top for added flavor. Enjoy this delicious young coconut bubble tea either hot or cold!

With this dessert, you can enjoy it hot right after it's freshly cooked. On a rainy day, there's nothing better than holding a hot bowl of dessert in your hands, savoring the wonderful blend of flavors.

If you prefer it cold, wait for the dessert to cool down before adding ice as desired. Surely, this will be the perfect treat to beat the summer heat. The fragrant taste of coconut milk, combined with chewy, smooth toppings, and the refreshing aroma of young coconut will be incredibly enticing.

4. Banana Coconut Bubble Tea

Ingredients:

• 6-8 ripe bananas, choose medium ripe bananas, not too green or too ripe
• 1/2 teaspoon salt
• 400 ml canned coconut milk
• 1/4 cup granulated sugar
• 2 tablespoons small tapioca pearls (sago)
• Grated coconut
• Roasted peanuts, coarsely crushed

Instructions:

• Peel the bananas, remove the strings, and cut them into round pieces. Marinate the bananas with a little salt and sugar for about 15 - 20 minutes.
• Roast the peanuts until golden brown, then crush them coarsely. Soak the tapioca pearls in cold water for about 15 minutes until they expand, then drain and rinse under cold water.
• Pour the canned coconut milk into a pot, dilute it with a little water, and add sugar. If you don't have canned coconut milk, you can buy fresh coconut and squeeze out the coconut milk.
• Add the bananas to the pot and cook over low heat until the bananas are soft.
• Add the tapioca pearls and cook together over low heat until the pearls turn white. Adjust the taste to your preference, turn off the heat, ladle into bowls, sprinkle with peanuts and grated coconut on top, and serve hot or cold.

5. Sweet Potato Bubble Tea

Ingredients:

• 60g tapioca pearls
• 625ml water
• 160g sweet potatoes

Coconut Milk Mixture:

• 250ml milk
• 375ml coconut milk
• 100g sugar

Instructions:

• To make the coconut milk mixture, pour fresh milk, coconut milk, and sugar into a pot. Stir well and simmer over low heat. When it reaches a gentle boil (about 70 degrees Celsius), turn off the heat. Let it cool.
• Boil water and tapioca pearls in a pot.
• Reduce heat to low while boiling. Stir constantly to prevent tapioca pearls from sticking to the bottom of the pot. Boil for about 10 minutes, then turn off the heat. Cover and let it sit for another 10 minutes.
• Cut sweet potatoes into small cubes.
• Cook the sweet potatoes for about 9 minutes until tender. Remove and drain.
• Then pour sweet potatoes, tapioca pearls, and coconut milk mixture into a pot and cook together. Bring to a boil for about 1 minute, then turn off the heat.

Ingredients:

• Coconut milk: 240 ml
• Palm sugar: 80 gr
• Glutinous rice flour: 240 gr
• Red pumpkin: 120 gr
• Salt: 1/4 teaspoon

Instructions:

• Peel, seed, and dice the red pumpkin. Boil water in a pot, add the pumpkin, and cook for 15 minutes until soft. Remove the pumpkin and let it cool slightly, then mash and mix it with glutinous rice flour in a 1:2 ratio until well combined. Knead until the mixture turns golden. If the mixture is too dry, add some more pumpkin and continue kneading.
• Take a small amount of dough and roll it into evenly-sized balls, about the size of a thumb. Repeat until all the dough is used up. Boil water in a pot, then add the dough balls and cook until they float to the surface and turn translucent.
• Once the dough balls float and turn translucent, remove them and place them in a bowl of cold water to cool and firm up. In another pot, bring coconut milk to a boil, then add palm sugar and a pinch of salt, and cook over low heat. Stir constantly until the sugar dissolves and taste to adjust sweetness. Keep stirring to prevent the coconut milk from curdling. Once the coconut milk is slightly boiling, turn off the heat. Add the dough balls and stir to coat.
• Enjoy the delicious and enticing pumpkin bubble tea with chewy dough balls, paired with creamy and sweet coconut milk. Prepare a pot for the whole family to enjoy as a dessert on weekends.

Ingredients:

• 200g fresh sen seeds
• 200g brown sugar
• 200g tapioca starch
• 100g coconut flesh
• 4g purple sweet potato powder
• A pinch of salt

Instructions:

• Making the tea: Peel and clean the sen seeds, then boil them in water with a pinch of salt. Once the foam appears, remove it. Boil the sen seeds for about 5 minutes, then add brown sugar and continue cooking for another 10 - 15 minutes until the seeds are slightly cracked. Turn off the heat. Let the tea cool completely, then refrigerate or soak it in ice water to cool quickly.
• Making the bubbles: Mix purple sweet potato powder with 100ml of boiling water, let it sit for about 30 minutes, then strain the purple water. Heat the purple water again. Prepare tapioca starch in a bowl with a pinch of salt, then slowly pour the hot purple water into the bowl of starch, stirring with your hands until the dough cools down. Knead the dough until smooth and dry. Wrap the dough in plastic wrap and let it rest. Clean the coconut flesh, cut it into small pieces like the tip of a chopstick. Divide the dough and shape it into evenly-sized balls, about the size of sen seeds; flatten the balls, add coconut filling in the middle, and seal the dough balls. Bring a pot of water to a boil, add the purple bubbles, and cook until they float to the surface. Cook for another 1 - 2 minutes, then remove the bubbles and transfer them to a bowl of cold water. Let the bubbles sit in the cold water for 3 - 5 minutes, then remove and drain. Place the bubbles in a bowl and serve with the sen seed tea. Enjoy the refreshing and delicious tea with the sweet taste of sen seeds, chewy bubbles, and crispy coconut flesh.

8. Purple Sweet Potato Bubble Tea

Ingredients:

• 1 purple sweet potato
• A handful of peanuts, bubbles
• Brown sugar

Instructions:

• Soak peanuts in warm water for about 4 hours, then peel off the outer skin.
• Wash and peel the purple sweet potato, then cut into pieces.
• Bring water to a boil, add bubbles, stir well for about 2 minutes, then turn off the heat. Let it soak for another 1 hour.
• Add peanuts, purple sweet potato, brown sugar, and a little water, stir well for about 30 minutes until the sweet potato is cooked.
• Add bubbles, continue cooking for another 30 minutes, then it's ready to serve.