Ingredients:

  • 2 tbsp dried butterfly pea flowers
  • 1 cup filtered water
  • 1 tbsp cane sugar
  • 1 cup full-fat canned coconut milk
  • 0.5 cup coconut water
  • 1 pinch sea salt
  • 0.5 cup black tapioca pearls
  • 2 cups water for boiling
  • 2 tbsp brown sugar

Instructions:

  1. Steep 2 tbsp dried butterfly pea flowers in 1 cup filtered water (190°F) for 5 minutes until liquid is opaque indigo. Strain the tea and stir in 1 tbsp cane sugar until completely dissolved.
  2. Boil 2 cups water in a saucepan until bubbles are vigorous. Add 0.5 cup black tapioca pearls. Cook 20 mins until pearls are translucent and dark.
  3. Drain pearls and toss with 2 tbsp brown sugar in the warm pan until a thick syrup forms.
  4. Whisk 1 cup full fat canned coconut milk with 0.5 cup coconut water and 1 pinch sea salt until silky and combined.
  5. Spoon the syrupy pearls into the bottom of two glasses.
  6. Fill glasses with ice until three quarters full.
  7. Slowly pour the coconut mixture over the ice.
  8. Carefully top with the blue tea until the glass is full and marbled.