Yam and Coconut Soup

Name: Yam and Coconut Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Micronesian
Ingredients: 500g purple yam, peeled and cubed; 2 cups coconut milk; 1 cup water; 3 tbsp sugar; 1/4 tsp salt; 1/2 tsp vanilla; 1 tbsp tapioca pearls; Coconut cream for topping

Yam Soup (yam KOH-koh-nut soop)

Creamy Yam Coconut Soup

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 273 kcal

Purple yam cooked in coconut milk to make a sweet, creamy soup. A warming island comfort food.

Nutrition & Info

Protein 4.0g

Carbs 44.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

pot knife

Presentation Guide

Vessel: bowl

Garnishes: coconut cream swirl

Ingredients

500g purple yam, peeled and cubed
2 cups coconut milk
1 cup water
3 tbsp sugar
1/4 tsp salt
1/2 tsp vanilla
1 tbsp tapioca pearls
Coconut cream for topping

Instructions

1
Peel and cube yam.
2
Boil yam in water until tender, about 15 minutes.
3
Add coconut milk, sugar, salt, and tapioca pearls.
4
Simmer 10 minutes until tapioca is translucent.
5
Stir in vanilla extract.
6
Serve warm topped with coconut cream.

💡

Did You Know?

Purple yam gives this soup a striking violet color that is completely natural.

Chef's Notes

Equipment Tips

pot
knife

Garnishing

coconut cream swirl

The Story Behind Yam and Coconut Soup

Yams were among the first crops cultivated by Micronesian settlers and hold deep cultural significance. Purple yam varieties produce a stunning natural color that makes this soup visually striking.

The sweet coconut broth transforms the starchy yam into a comforting dish that bridges the line between soup and dessert.

This preparation is common across all Micronesian island groups.

🕐 Traditionally enjoyed dessert, snack 📜 Origins: Ancient

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