A uniquely Samoan sweet soup made from ripe papaya simmered in coconut cream with tapioca pearls, served warm as a comforting dessert.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: coconut cream swirl
Accompaniments: toasted coconut flakes
Instructions
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1
Cook tapioca pearls in boiling water until translucent, about 15 min. Drain and rinse.
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2
In a saucepan, combine coconut cream, sugar, salt, and 1 cup water. Bring to a gentle simmer.
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3
Add papaya cubes and cook 5 min until softened but still holding shape.
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4
Stir in cooked tapioca pearls. Simmer 3 min more.
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5
Serve warm in bowls.
Did You Know?
Supo esi is so beloved in Samoa that families often plant papaya trees specifically to ensure a steady supply for this dessert.
Chef's Notes
Equipment Tips
- medium saucepan
- ladle
Garnishing
coconut cream swirl
Accompaniments
toasted coconut flakes
The Story Behind Supo Esi
Supo esi combines two staples of the Pacific Islands, papaya and coconut, into a comforting soup that bridges the line between drink and dessert. It reflects the Samoan tradition of using abundant tropical fruit in simple, nourishing preparations passed through generations.
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