Ingredients
Scale
- 1 cup fresh or frozen strawberries
- 1/4 cup beetroot juice (natural pink colorant)
- 1/2 cup coconut milk (chilled)
- 2 tablespoons simple syrup (adjust to taste)
- 1/4 cup cooked black tapioca pearls
- 1/4 teaspoon edible glitter (sparkling pink or silver)
- 1 cup cold sparkling water or bubble tea base
- Ice cubes
- Fresh mint or strawberry slice for garnish
Instructions
- Cook tapioca pearls according to package instructions, then rinse and soak in simple syrup.
- In a blender, puree strawberries, beetroot juice, and 1 tbsp simple syrup until smooth.
- Foam coconut milk by whisking or using a milk frother until light and airy.
- Fill a clear glass with ice, add tapioca pearls, then pour in strawberry mixture.
- Gently top with sparkling water and float coconut foam.
- Sprinkle edible glitter on top and garnish.
Notes
- For a vegan version, use agave syrup instead of honey in the simple syrup.
- Store tapioca pearls in syrup to keep them soft and chewy.
- Edible glitter varies — choose food-grade and check for allergens.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Blended & Layered
- Cuisine: Fusion Cocktail-Free
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass (approx. 350ml)
- Calories: 180 Kcal
- Sugar: 28g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
