Coconut Butterfly Pea Flower Boba Tea Recipe
Coconut Butterfly Pea Flower Boba Tea is a refreshing and vibrant Taiwanese-inspired drink perfect for hot days. Featuring homemade simple syrup infused with coconut extract, chewy boba pearls, vividly blue butterfly pea flower tea, and creamy sweet coconut cream, this beverage is a delightful, sippable dessert that can be assembled quickly and enjoyed chilled. The recipe yields 5 servings in 12 oz glasses and allows preparing some components ahead of time for convenience.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 5 servings (12 oz glasses)
- Category: Drinks
- Method: Stovetop
- Cuisine: South East Asian, Taiwanese
Ingredients
Simple Syrup
- 1 cup sugar
- 1 cup water
- 1 teaspoon coconut extract
Boba Pearls
- 10 cups water
- 1 package (8.8 oz) dried quick-cooking tapioca pearls (5-minute type)
Butterfly Pea Flower Tea
- 1 cup dried butterfly pea flower buds
- 2 cups boiling water
Sweet Coconut Cream
- 1 can (13.5 oz) coconut milk, well shaken
- 2/3 cup sweetened condensed milk
For Serving
- Crushed ice
Instructions
- Make Simple Syrup: Combine 1 cup sugar and 1 cup water in a microwave-safe bowl. Heat at full power for 2 minutes, then stir until sugar dissolves. If any granules remain, reheat in 1-minute increments until completely dissolved. Stir in 1 teaspoon coconut extract. Refrigerate to cool before use.
- Cook Boba Pearls: Bring 10 cups of water to a boil in a large pot over high heat. Add the boba pearls and stir gently until they float to the surface, about 7 minutes. Cover and cook an additional 3 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain with a colander and rinse under cool water for 20 seconds.
- Cool Boba in Syrup: Transfer cooled simple syrup from refrigerator to a bowl and add drained boba pearls. Let them soak and cool in the syrup for about 1 hour at room temperature, or refrigerate for about 30 minutes to speed cooling.
- Prepare Butterfly Pea Flower Tea: Place 1 cup dried butterfly pea flower buds into a large glass bowl and pour 2 cups boiling water over them. Stir gently and let steep uncovered for 10 to 15 minutes until the liquid becomes a deep sapphire blue. Strain out the buds using a sieve and refrigerate the tea to chill.
- Make Sweet Coconut Cream: In a large glass measuring cup or bowl, whisk together 1 can well-shaken coconut milk and 2/3 cup sweetened condensed milk until completely smooth.
- Assemble the Drink: In each 12-ounce glass, add about 1/4 cup of boba pearls at the bottom. Pour sweet coconut cream to fill about one-third of the glass. Add crushed ice to the top, then pour chilled butterfly pea flower tea to fill the glass. Serve immediately with bubble tea straws or spoons. Stir thoroughly before drinking.
- Storage: Store leftover boba in syrup in the refrigerator and keep coconut cream and butterfly pea flower tea chilled until ready to use. Consume boba pearls the same day for best texture.
Notes
- Cooking boba pearls slightly longer than package instructions helps maintain a soft texture for longer.
- Boba pearls are best enjoyed fresh and should be discarded at the end of the day.
- Simple syrup, butterfly pea flower tea, and coconut cream can be made one day ahead and chilled for convenience.
- Use crushed ice for the perfect chilled beverage experience.
- Adjust the quantity of boba pearls according to personal preference when assembling drinks.
