Creamy Milo Gulaman with Chewy Tapioca Tips, FAQ & printable recipe

Tips for success

For a more intense chocolate flavor, consider adding a teaspoon of pure cocoa powder to the water when preparing the jelly base. Ensure it is whisked well to avoid any lumps before the mixture begins to thicken and set.

When rinsing the cooked tapioca pearls, use cold water to stop the cooking process immediately.

This helps maintain their chewy texture and prevents them from sticking together in a large clump before they are added to the cream mixture.

Variations

• Coffee Infusion: Add a tablespoon of instant coffee granules to the jelly mixture for a mocha-inspired twist. The bitterness of the coffee complements the sweet condensed milk beautifully.
• Fruit Medley: Fold in diced fresh mangoes or canned lychees during the final assembly for an extra burst of fruitiness and a vibrant color contrast against the chocolate.

Storage and make-ahead

Fridge

Keep refrigerated for up to two days in an airtight container.

Store the finished dessert in the refrigerator in an airtight container or covered with plastic wrap.

It should be consumed within two days to ensure the texture of the tapioca pearls and the jelly remains optimal, as they may soften over time.

This dish is perfect for making ahead of time. You can prepare the chocolate jelly up to two days in advance, and the pearls can be cooked a few hours before assembly.

Keep everything refrigerated until just before you plan to serve the dessert.

Serving ideas

Serve this dessert chilled, using a large spoon or ladle to ensure everyone gets a good portion of the jelly cubes and tapioca pearls. Placing the serving tray on a bed of ice can keep it cool during long events.

Pair this sweet treat with a refreshing beverage or serve it as a standalone finale to a meal.

The creamy nature of the dish makes it a popular choice for warm afternoons or festive celebrations where a cooling dessert is appreciated.

Frequently asked questions

Recipe card

Creamy Milo Gulaman with Chewy Tapioca

Prep 15 minCook 20 minRest 1 hTotal 1 h 35 minServes 6

Ingredients

• 1 packet chocolate jelly powder
• 1 cup tapioca pearls
• 1 can sweetened condensed milk
• 1 cup all-purpose cream

Instructions

1. In a medium saucepan, combine the chocolate jelly powder with the required amount of water according to package instructions. Bring to a gentle boil while stirring constantly to prevent clumping. Pour the mixture into a clear glass tray and let it set completely in the refrigerator until firm.
2. Boil the tapioca pearls in water until they become translucent and soft, then drain and rinse thoroughly. Slice the firm chocolate jelly into uniform cubes using a sharp knife. In a large bowl, combine the jelly cubes, cooked tapioca pearls, sweetened condensed milk, and all-purpose cream.
3. Transfer the mixture into a clean glass tray for serving. Chill the assembled dish for at least thirty minutes to allow the flavors to meld and the cream to thicken slightly. Serve cold directly from the tray with a ladle.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

3.5 g

Carbohydrates

45 g

Fat

9 g

Fiber

0.5 g

Sugar

38 g

Sodium

60 mg

Automatic estimate from the ingredient list, not laboratory-verified.