20 Creative Tapioca Pearls Recipes for Dessert Lovers

Calling all dessert lovers! If you think tapioca pearls are just for boba tea, think again. These chewy little gems can transform into everything from creamy puddings to crispy treats—perfect for satisfying your sweet tooth in the most deliciously unexpected ways. Whether you’re a bubble tea fanatic or just love fun, easy desserts, these 20 creative tapioca pearl recipes will have you reaching for that bag of pearls ASAP!

Classic Bubble Milk Tea with Tapioca Pearls

Nothing beats the chewy-sweet satisfaction of homemade bubble tea—whip up this café favorite in just 20 minutes!

Ingredients:

• ½ cup dried tapioca pearls (boba)
• 4 cups water
• ¼ cup packed dark brown sugar
• 1 cup strongly brewed black tea, chilled
• ½ cup whole milk (or dairy-free alternative)
• 2 tbsp sweetened condensed milk
• 1 cup ice cubes

Instructions:

1. Cook the boba: Bring 4 cups water to a rolling boil in a medium pot. Add tapioca pearls and stir gently. Boil for 15 minutes (or per package instructions), then drain and rinse under cool water.
2. Sweeten the pearls: Return drained boba to the empty pot with ¼ cup dark brown sugar and 2 tbsp water. Simmer over low heat for 3 minutes until syrupy, then let sit for 5 minutes to thicken.
3. Assemble the tea: Divide cooked boba between two glasses. Add ½ cup ice to each, then pour ½ cup black tea, ¼ cup whole milk, and 1 tbsp sweetened condensed milk into each glass. Stir vigorously with a wide straw before serving.

The magic here? That caramel-like brown sugar glaze on the boba—it clings to every pearl for that iconic sticky-sweet chew.

Tip: For extra froth, shake the tea and milk in a cocktail shaker with ice before pouring over the boba.

Tapioca Pearl Pudding with Coconut Milk

This dreamy, tropical-inspired pudding is like a hug in a bowl—chewy tapioca pearls swim in rich coconut milk for a dessert that’s both comforting and refreshing.

Ingredients:

• ½ cup small tapioca pearls (not instant)
• 1 (13.5 oz) can full-fat coconut milk
• 1½ cups water
• ⅓ cup granulated sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• Toasted coconut flakes or fresh mango slices (optional, for serving)

Instructions:

1. Soak the tapioca: Combine tapioca pearls and 1½ cups water in a bowl. Let sit for 30 minutes (they’ll plump slightly). Drain.
2. Simmer: In a saucepan, whisk together coconut milk, ⅓ cup sugar, and ¼ tsp salt over medium heat until steaming (about 3 minutes). Stir in drained tapioca.
3. Cook: Reduce heat to low. Stir frequently for 15–20 minutes until pearls turn translucent with tiny white centers (like caviar). Remove from heat.
4. Finish: Stir in 1 tsp vanilla. Let cool 10 minutes—it’ll thicken as it sits. Serve warm or chilled with toasted coconut or mango.

The magic here? The tapioca’s delicate chew against the velvety coconut milk feels indulgent yet light—perfect for when you crave dessert without heaviness.

Tip: For extra fragrance, steep a pandan leaf in the coconut milk while heating (remove before serving).

Brown Sugar Tapioca Pearls with Fresh Fruit

Chewy tapioca pearls soaked in caramel-like brown sugar syrup and tossed with juicy seasonal fruit—this dessert is pure comfort in a bowl.

Ingredients:

• ½ cup small tapioca pearls
• 4 cups water
• ⅓ cup packed dark brown sugar
• 1 tbsp unsalted butter
• ¼ tsp salt
• 1 cup mixed fresh fruit (e.g., diced mango, strawberries, or blueberries)
• 1 tsp vanilla extract

Instructions:

1. In a medium pot, bring 4 cups water to a boil. Add ½ cup tapioca pearls, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
2. Remove from heat, cover, and let rest for 10 minutes until pearls are fully translucent. Drain and rinse under cool water.
3. In the same pot, melt 1 tbsp butter over medium heat. Add ⅓ cup brown sugar and ¼ tsp salt, stirring until dissolved (about 2 minutes). Remove from heat and stir in 1 tsp vanilla extract.
4. Toss drained tapioca pearls in the syrup until coated, then gently fold in 1 cup fresh fruit.

The warm, molasses-kissed pearls contrast beautifully with the cool, bright fruit—a textural dream you’ll crave all summer.

Tip: For extra richness, swap the butter for coconut oil and add a splash of coconut milk with the vanilla.

Tapioca Pearl Cheesecake with Strawberry Glaze

This dreamy tapioca pearl cheesecake combines creamy indulgence with a fun, bouncy texture—topped with a glossy strawberry glaze that’s pure nostalgia.

• 1 cup small tapioca pearls
• 3 cups water
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup heavy cream
• 1 1/2 cups fresh strawberries, hulled
• 1/4 cup powdered sugar
• 1 tbsp lemon juice

1. In a saucepan, bring 3 cups water to a boil. Add 1 cup tapioca pearls, reduce heat to low, and simmer for 15 minutes, stirring occasionally, until translucent. Drain and rinse under cold water.
2. Beat cream cheese with 1/2 cup granulated sugar, 1 tsp vanilla, and 1/4 tsp salt until smooth. Whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture. Gently stir in the cooked tapioca pearls. Spread into a 9-inch pie dish and chill for 2 hours.
3. Blend 1 1/2 cups strawberries, 1/4 cup powdered sugar, and 1 tbsp lemon juice until smooth. Strain for a glossy glaze, then pour over the chilled cheesecake.

The magic here? The tapioca pearls add playful chew to every bite, while the strawberry glaze keeps it bright and fresh—no oven required!

Tip: For extra texture, sprinkle crushed freeze-dried strawberries on top before serving.

Matcha Tapioca Pearl Latte

This creamy, earthy latte pairs chewy boba pearls with vibrant matcha for a drink that’s as fun to make as it is to sip.

Ingredients:

• 1/4 cup quick-cooking tapioca pearls (boba)
• 2 tbsp honey or simple syrup, divided
• 1 tsp high-quality matcha powder
• 2 tbsp hot water (just under boiling, about 175°F)
• 1 cup milk of choice (dairy, oat, or almond work well)
• 1/2 cup ice cubes

Instructions:

1. Cook the boba: Bring 2 cups of water to a boil in a small saucepan. Add tapioca pearls and simmer for 5 minutes (or per package instructions), stirring occasionally. Drain and immediately toss with 1 tbsp honey. Set aside.
2. Whisk matcha: Sift matcha powder into a bowl, add hot water, and whisk vigorously in a “W” motion until frothy and smooth (about 30 seconds).
3. Assemble: Divide honey-coated boba between two glasses. Add ice, then pour in milk, leaving 1 inch of space at the top. Slowly pour matcha over the milk—it’ll create a gorgeous layered effect.
4. Serve: Stir just before drinking to blend the earthy matcha with the sweet creaminess.

The contrast between the grassy matcha and the honey-kissed boba turns this into a dessert-worthy drink. Tip: For a caffeine boost, use ceremonial-grade matcha—its vibrant color and smooth flavor shine here.

Tapioca Pearl Mango Float

This tropical no-bake dessert layers chewy tapioca pearls, creamy coconut, and juicy mango for a refreshing treat that feels like vacation in a bowl.

Ingredients:

• 1/2 cup small tapioca pearls
• 1 (13.5 oz) can coconut milk
• 1/4 cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 ripe mangoes, diced (about 2 cups)
• 1 cup whipped cream or coconut whipped cream
• 2 tbsp toasted coconut flakes (optional)

Instructions:

1. Cook tapioca pearls: Bring 4 cups water to a boil in a medium pot. Add tapioca pearls and simmer for 15 minutes, stirring occasionally, until translucent. Drain and rinse under cold water.
2. Make coconut cream: Whisk together coconut milk, condensed milk, and vanilla extract in a bowl until smooth. Fold in cooked tapioca pearls.
3. Layer dessert: In serving glasses, alternate layers of the tapioca mixture, diced mango, and whipped cream. Repeat until glasses are filled.
4. Chill & serve: Refrigerate for at least 1 hour. Top with toasted coconut flakes before serving.

The magic here is in the textures—silky coconut cream against pops of fresh mango and those delightfully bouncy pearls. It’s like a tropical bubble tea met a parfait!

Tip: For extra flair, drizzle with mango puree or sprinkle with crushed graham crackers for a ‘mango pie’ twist.

Chocolate Tapioca Pearl Parfait

This dreamy dessert layers chewy tapioca pearls with rich chocolate pudding and whipped cream for a playful twist on a classic parfait.

Ingredients:

• 1/2 cup small tapioca pearls
• 3 cups whole milk, divided
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 tbsp powdered sugar
• Dark chocolate shavings (for garnish)

Instructions:

1. Cook tapioca pearls: In a medium saucepan, bring 2 cups milk to a simmer over medium heat. Stir in tapioca pearls and reduce heat to low. Cook for 15 minutes, stirring frequently, until pearls are translucent with a slight chew.
2. Make chocolate pudding: Whisk together remaining 1 cup milk, granulated sugar, cocoa powder, and salt in a separate saucepan. Cook over medium heat for 5 minutes, whisking constantly, until thickened like pudding. Remove from heat and stir in vanilla.
3. Whip cream: Beat heavy cream and powdered sugar with a mixer until soft peaks form, about 3 minutes.
4. Layer parfaits: In glasses, alternate spoonfuls of tapioca pearls, chocolate pudding, and whipped cream. Repeat layers and top with chocolate shavings.

The magic here is in the textures—silky pudding, bouncy pearls, and cloud-like cream make every spoonful exciting.

Tip: For extra indulgence, drizzle layers with warm chocolate sauce before serving.

Tapioca Pearl Iced Coffee

This creamy, boba-studded iced coffee is the ultimate pick-me-up—chewy pearls and bold coffee collide for a drink that’s as fun to make as it is to sip.

Ingredients:

• 1/4 cup quick-cooking tapioca pearls (boba)
• 1 cup strong brewed coffee, chilled
• 1/2 cup whole milk (or oat milk for dairy-free)
• 2 tbsp sweetened condensed milk
• 1 tbsp granulated sugar
• 1 cup ice cubes

Instructions:

1. Cook the boba: Bring 2 cups of water to a boil in a small saucepan. Add 1/4 cup tapioca pearls and simmer for 5 minutes, stirring occasionally. Drain and rinse under cold water. Toss with 1 tbsp granulated sugar.
2. Assemble: Divide the cooked boba between two glasses. Add 1/2 cup ice cubes to each glass.
3. Mix the coffee: In a pitcher, whisk together 1 cup chilled coffee, 1/2 cup whole milk, and 2 tbsp sweetened condensed milk until smooth. Pour over the ice-filled glasses.
4. Serve: Stir gently with a wide straw and enjoy immediately!

The magic here? The contrast between the silky coffee and the sticky-sweet boba—each sip is a mini adventure.

Tip: For an extra kick, swap the regular coffee with cold brew concentrate.

Tapioca Pearl Coconut Jelly

This refreshing, chewy dessert is like a tropical vacation in a bowl—perfect for cooling off on a hot day or adding a fun twist to your potluck spread.

Ingredients:

• ½ cup small tapioca pearls
• 1 (13.5 oz) can full-fat coconut milk
• ¼ cup sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 cup water

Instructions:

1. In a medium pot, bring 1 cup water to a boil. Add ½ cup tapioca pearls, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally, until pearls are translucent with a slight chew.
2. Drain pearls and rinse under cold water to stop cooking. Set aside.
3. In the same pot, combine 1 can coconut milk, ¼ cup sugar, and ¼ tsp salt. Warm over medium heat, stirring until sugar dissolves (about 3 minutes). Remove from heat and stir in 1 tsp vanilla extract.
4. Fold in the cooked tapioca pearls, then pour the mixture into a shallow dish or individual cups. Chill for at least 2 hours until set (it’ll have a soft, jelly-like texture).

The magic here? The pearls stay delightfully bouncy even after chilling, making every spoonful a playful contrast to the creamy coconut base.

Tip: For extra flair, top with fresh mango or a drizzle of honey before serving!

Tapioca Pearl Taro Milk Tea

This creamy, dreamy drink combines chewy boba with earthy taro and sweet milk for a drink that’s as fun to make as it is to sip.

Ingredients:

• ½ cup dried tapioca pearls (boba)
• 4 cups water¼ cup granulated sugar
• 2 taro roots (about 1 cup mashed)
• 1 cup whole milk
• 1 tbsp honey
• ½ tsp vanilla extract
• Ice cubes, for serving

Instructions:

1. Cook the boba: Bring 4 cups water to a boil in a saucepan. Add tapioca pearls and simmer for 15 minutes, stirring occasionally, until tender. Drain and toss with ¼ cup sugar while warm. Set aside.
2. Prepare the taro: Peel and cube taro, then steam for 20 minutes until fork-tender. Mash until smooth (you’ll need 1 cup).
3. Blend the drink: In a blender, combine mashed taro, whole milk, honey, and vanilla extract. Blend until silky and fully combined.
4. Assemble: Divide cooked boba between two glasses, add ice, then pour the taro mixture over the top. Stir gently before serving.

The magic here? The taro’s natural nutty sweetness pairs perfectly with the chewy boba—no artificial flavors needed!

Tip: For an extra-lush texture, swap whole milk for coconut milk or condensed milk.

Tapioca Pearl Red Bean Soup

This comforting dessert soup blends chewy tapioca pearls and creamy red beans in a lightly sweetened broth—perfect for a cozy night in.

Ingredients:

• 1 cup dried adzuki beans, soaked overnight
• 1/2 cup small tapioca pearls
• 1/3 cup granulated sugar (adjust to taste)
• 4 cups water
• 1 (14 oz) can coconut milk (optional, for serving)
• Pinch of salt

Instructions:

1. Drain the soaked adzuki beans and add them to a pot with 4 cups water. Bring to a boil, then reduce heat to a simmer. Cook for 45 minutes–1 hour, stirring occasionally, until beans are tender.
2. Meanwhile, cook tapioca pearls: Bring a separate pot of water to a boil, add the pearls, and simmer for 10 minutes until translucent. Drain and rinse under cold water.
3. Once beans are soft, stir in 1/3 cup sugar and a pinch of salt until dissolved. Add the cooked tapioca pearls and simmer for 5 more minutes.
4. Serve warm or chilled, drizzled with coconut milk if desired.

The magic here is in the contrast—the velvety beans against the bouncy pearls makes every spoonful fun.

Tip: For a quicker version, swap dried beans for 2 cups canned adzuki beans (drained and rinsed).

Tapioca Pearl Chia Pudding

This dreamy, tropical-inspired pudding combines chewy tapioca pearls with creamy chia for a dessert that feels indulgent yet wholesome.

Ingredients:

• 1/4 cup small tapioca pearls
• 2 cups canned coconut milk (full-fat)
• 1/4 cup chia seeds
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup diced mango (for topping)

Instructions:

1. In a small saucepan, bring 2 cups water to a boil. Add tapioca pearls and simmer for 15 minutes, stirring occasionally, until translucent. Drain and rinse under cold water.
2. Whisk coconut milk, chia seeds, maple syrup, vanilla extract, and salt in a bowl. Fold in cooked tapioca pearls.
3. Divide mixture into 4 glasses or jars. Refrigerate for at least 4 hours (or overnight) until thickened.
4. Top with mango just before serving.

The magic here? Tapioca pearls add playful texture to every spoonful, while coconut milk makes it luxuriously rich without dairy.

Tip: For extra flair, toast shredded coconut as a garnish!

Tapioca Pearl Almond Milk Shake

This creamy, dreamy shake combines chewy tapioca pearls with nutty almond milk for a refreshing sip that feels like a hug in a glass.

Ingredients:

• 1/4 cup small tapioca pearls
• 2 cups unsweetened almond milk, chilled
• 2 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions:

1. Cook the tapioca pearls: Bring 2 cups of water to a boil in a small saucepan. Add tapioca pearls and simmer for 15 minutes, stirring occasionally, until translucent. Drain and rinse under cold water.
2. Sweeten the pearls: Toss cooked pearls with 1 tbsp honey or maple syrup and set aside.
3. Blend the shake: In a blender, combine almond milk, remaining 1 tbsp honey or maple syrup, vanilla extract, and ice. Blend until smooth and frothy.
4. Assemble: Divide sweetened tapioca pearls between two glasses, then pour the almond milk shake over the top. Serve immediately with wide straws.

The contrast of the silky shake and the playful chew of the pearls makes this drink as fun to eat as it is satisfying. For an extra treat, swap the honey for coconut syrup to lean into tropical vibes!

Tip: If prepping ahead, store cooked tapioca pearls in a little almond milk to prevent sticking.

Tapioca Pearl Honeydew Melon Smoothie

This refreshing smoothie combines juicy honeydew with chewy tapioca pearls for a fun, bubble tea-inspired treat—perfect for beating the summer heat!

Ingredients:

• 1/2 cup small tapioca pearls (boba)
• 3 cups honeydew melon, cubed (about 1 small melon)
• 1/2 cup whole milk (or coconut milk for dairy-free)
• 1 tbsp honey (or agave for vegan)
• 1/2 cup ice cubes
• 1 tsp fresh lime juice

Instructions:

1. Cook the tapioca pearls: Bring 4 cups of water to a boil in a medium pot. Add the tapioca pearls and simmer for 15 minutes, stirring occasionally. Drain, rinse under cold water, and set aside.
2. Blend the smoothie: In a blender, combine the honeydew melon, milk, honey, ice cubes, and lime juice. Blend on high until completely smooth, about 30 seconds.
3. Assemble: Divide the cooked tapioca pearls between two glasses, then pour the smoothie over the top. Stir gently with a wide straw before sipping.

The contrast of creamy melon and bouncy boba makes this feel like a decadent dessert—but it’s light enough for breakfast! Tip: For extra chill, freeze honeydew cubes overnight and skip the ice.

Tapioca Pearl Pumpkin Spice Latte

This cozy drink combines the chewy fun of boba with the warm, spiced flavors of a pumpkin latte—perfect for sipping on a crisp morning.

Ingredients:

• 1/4 cup small tapioca pearls (boba)
• 1 cup whole milk
• 1/2 cup strong brewed coffee (or 1/4 cup espresso)
• 2 tbsp pumpkin puree
• 1 tbsp maple syrup
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• Whipped cream (optional, for topping)

Instructions:

1. Cook the tapioca pearls: Bring 2 cups of water to a boil in a small pot. Add the tapioca pearls and simmer for 5 minutes, stirring occasionally. Drain and rinse under cool water.
2. In a saucepan over medium heat, whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Heat until steaming (about 3–4 minutes), but do not boil.
3. Divide the cooked tapioca pearls between two glasses. Pour the coffee evenly into each glass, then top with the spiced pumpkin milk mixture.
4. Finish with a dollop of whipped cream and a sprinkle of pumpkin pie spice if desired.

The contrast of creamy latte and chewy boba makes this drink extra satisfying—like a dessert and caffeine boost in one!

Tip: For an iced version, let the pumpkin milk cool before assembling over ice.

Tapioca Pearl Caramel Flan

This dreamy flan combines creamy custard with chewy tapioca pearls for a fun twist on the classic dessert—perfect for impressing guests or treating yourself!

Ingredients:

• 1/2 cup small tapioca pearls
• 3/4 cup granulated sugar (divided)
• 1/4 cup water
• 2 cups whole milk
• 1 (14 oz) can sweetened condensed milk
• 4 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Cook tapioca pearls: Bring 4 cups of water to a boil in a saucepan. Add tapioca pearls and simmer for 15 minutes, stirring occasionally, until translucent. Drain and rinse under cold water. Set aside.
2. Make caramel: In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Cook over medium heat without stirring until amber-colored (8–10 minutes). Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly.
3. Prep custard: Whisk together whole milk, sweetened condensed milk, eggs, remaining 1/4 cup sugar, vanilla extract, and salt until smooth. Stir in cooked tapioca pearls.
4. Bake: Pour custard mixture over caramel in the cake pan. Place pan in a larger baking dish and fill the outer dish with 1 inch of hot water. Bake at 350°F for 50–55 minutes until set but slightly jiggly in the center.
5. Chill: Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The tapioca pearls add playful texture to every silky bite, while the deep caramel sauce balances the sweetness beautifully.

Tip: For cleaner slices, dip your knife in hot water before cutting the chilled flan.

Tapioca Pearl Avocado Smoothie

This creamy, dreamy smoothie combines buttery avocado with chewy tapioca pearls for a drink that feels like dessert—but secretly counts as breakfast!

Ingredients:

• 1 medium ripe avocado, pitted and scooped
• 1 cup whole milk (or unsweetened almond milk)
• 1/2 cup cooked tapioca pearls (boba), cooled
• 2 tbsp honey (or maple syrup)
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions:

1. In a blender, combine avocado, milk, honey, vanilla extract, and ice. Blend on high until completely smooth, about 1 minute.
2. Divide cooked tapioca pearls between two glasses, then pour the blended avocado mixture over the top.
3. Stir gently with a wide straw to mix the pearls into the smoothie. Serve immediately.

The contrast of the velvety avocado against the playful boba makes every sip a mini adventure—plus, it’s packed with healthy fats to keep you full all morning.

Tip: For extra creaminess, freeze your avocado chunks overnight and blend straight from the freezer (no ice needed!).

Tapioca Pearl Banana Bread Pudding

This tropical twist on classic bread pudding combines creamy tapioca pearls with ripe bananas for a dessert that’s both comforting and delightfully chewy.

Ingredients

• 3 cups stale bread, cubed (about half a loaf)
• 1/2 cup small tapioca pearls
• 2 cups whole milk
• 2 ripe bananas, mashed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with the melted butter.
2. In a saucepan, combine tapioca pearls and milk. Bring to a simmer over medium heat, stirring often, for 10 minutes until pearls are slightly translucent. Remove from heat.
3. In a bowl, whisk together mashed bananas, sugar, eggs, vanilla extract, cinnamon, and salt. Slowly pour in the tapioca-milk mixture while whisking.
4. Add bread cubes to the baking dish, then pour the liquid mixture over them, pressing gently to submerge. Let sit for 15 minutes to absorb.
5. Bake for 35–40 minutes until the top is golden and the center is set but slightly jiggly. Cool for 10 minutes before serving.

The tapioca pearls add a fun, bouncy texture that pairs perfectly with the custardy banana bread base—ideal for impressing brunch guests or satisfying a sweet tooth.

Tip: For extra richness, drizzle with warm caramel sauce or coconut cream before serving.

Tapioca Pearl Lychee Jelly

This refreshing dessert combines chewy tapioca pearls with the floral sweetness of lychee—perfect for a light, tropical-inspired treat!

Ingredients:

• 1/2 cup small tapioca pearls
• 1 (20 oz) can lychees in syrup (reserve 1 cup syrup)
• 1 1/2 cups water
• 1/4 cup sugar
• 2 tsp agar-agar powder
• 1 tsp lemon juice

Instructions:

1. Bring 4 cups water to a boil in a medium pot. Add tapioca pearls and simmer for 15 minutes, stirring occasionally, until translucent. Drain and rinse under cold water.
2. In a saucepan, combine reserved lychee syrup, 1 1/2 cups water, sugar, and agar-agar powder. Whisk over medium heat until boiling, then reduce heat and simmer for 5 minutes, stirring constantly.
3. Remove from heat and stir in lemon juice. Fold in drained tapioca pearls and lychees (roughly chopped if large).
4. Pour mixture into a 9×9-inch dish or individual molds. Chill for at least 2 hours until fully set. Slice or unmold before serving.

The magic here? The jelly holds its shape beautifully but melts delicately on the tongue—a fun contrast with the bouncy pearls!

Tip: For extra flair, garnish with edible rose petals or a drizzle of coconut milk.

Tapioca Pearl Peach Iced Tea

This refreshing twist on classic iced tea combines sweet peach flavor with chewy tapioca pearls for a drink that’s as fun to make as it is to sip.

Ingredients:

• ½ cup dried tapioca pearls (boba)
• 4 cups water, divided
• 3 black tea bags
• 1 cup fresh or frozen peaches, diced
• ¼ cup granulated sugar
• 1 tbsp honey
• 1 tbsp lemon juice
• Ice, for serving

Instructions:

1. Cook the boba: Bring 2 cups of water to a boil in a small pot. Add the tapioca pearls and simmer for 15 minutes, stirring occasionally, until tender. Drain and rinse under cold water.
2. Brew the tea: Heat the remaining 2 cups of water to just boiling. Steep the tea bags for 5 minutes, then discard them and let the tea cool to room temperature.
3. Make the peach syrup: In a blender, puree the peaches, sugar, honey, and lemon juice until smooth. Strain through a fine-mesh sieve into a pitcher.
4. Assemble: Stir the cooled tea into the peach syrup. Divide the cooked boba among glasses, add ice, and pour the tea over the top.

The playful contrast of floral peach and earthy tea, plus those addictive boba pearls, turns an ordinary drink into a mini celebration.

Tip: For extra peachy flavor, muddle a few fresh peach slices in the glass before adding the boba.

Conclusion

From chewy boba to creamy puddings, these 20 tapioca pearl desserts prove just how versatile this fun ingredient can be! Whether you’re a boba fanatic or new to the trend, there’s a sweet treat here for everyone. Try a recipe (or three!), then let us know your favorite in the comments. Loved this roundup? Share the inspiration on Pinterest for fellow dessert lovers!