Step 1

In a medium pot over medium heat, combine coconut milk, milk, and sugar.

Step 2

Bring mixture to a boil and remove from heat. Set side.

Step 3

Peel taro root, purple yam, and sweet potatoes. Dice into small 1/2-inch cubes. Steam under tender and a fork or toothpick pricks through, about 10 - 15 minutes. Set aside.

Step 4

In a small pot, cook store-bought or homemade taro and yam balls (I have a recipe for homemade ones here!). Set aside.

Step 5

In a small pot, cook sago pearls according to instructions on the package. Set aside.

Step 6

Add all the prepared toppings to the coconut milk base. Stir to combine.

Step 7

When ready to serve, add the cubed grass jelly.

Step 8

The dessert soup can be served hot or cold. If you want to serve the dessert soup cold, I recommend transferring the dessert soup into a container and chilling in the refrigerator for at least 4 hours.