By Gina Hill | Alaska Headline Living | October 2025
That’s what your family will be asking when you make this delicious dish. Nam Wan, meaning “sweetened water” in Lao, is a beloved traditional Lao dessert consisting of sweetened coconut milk served with colorful mini tapioca pearls, tropical fruits, and pandan jelly, all topped with crushed ice. This refreshing dessert is popular throughout Southeast Asia and is perfect for hot summer days. The dessert features a creamy coconut base with chewy tapioca pearls and various toppings that can be customized to your preference.
Ingredients
For the Coconut Milk Base:
- 2 cartons (16.9 oz/500ml each) coconut cream or full-fat coconut milk
- 3 cups water
- 1¼ cups granulated sugar (adjust to taste)
- ½ teaspoon salt
- 2-3 pandan leaves (optional, for fragrance)
For the Tapioca Pearls:
- ½ cup mini tapioca pearls (sago pearls)
- Food coloring (optional – green, pink, purple for colored pearls)
For the Pandan Jelly (Optional):
- 2 pandan leaves, sliced
- 1¼ cups water
- 1 teaspoon agar agar powder
- 1 tablespoon sugar
- 1 drop pandan extract (optional)
Topping Options:
- 1 can jackfruit in syrup, drained and sliced
- 1 can longan in syrup, drained
- 1 can lychees in syrup, drained
- Grass jelly or coconut jelly, cubed
- Palm seeds (toddy palm), drained
- Fresh cantaloupe, diced
- Crushed ice
Mini tapioca pearls in various colors displayed in wooden bowls, a key ingredient for Num Wan dessert
Fresh pandan leaves used for flavoring and aroma in sweets like Num Wan
Instructions
Step 1: Make the Sweetened Coconut Milk
- In a large pot, combine the coconut milk, water, sugar, salt, and pandan leaves (if using).
- Cook on low to medium heat, stirring occasionally until the sugar is completely dissolved.
- Let it simmer gently for about 10 minutes without bringing to a full boil.
- Remove from heat and discard the pandan leaves.
- Allow the coconut milk mixture to cool completely, then refrigerate for at least 1 hour or until well chilled.
Step 2: Cook the Tapioca Pearls
- Bring a large pot of water to a rolling boil (about 3 quarts).
- Add the mini tapioca pearls to the boiling water and stir immediately to prevent sticking.
- Boil for 5 minutes, stirring occasionally.
- Turn off the heat, cover the pot with a lid, and let the pearls sit in the hot water for 15 minutes. They will become translucent and double in size.
- Drain the pearls and rinse them with cold water.
- Optional: To color the pearls, divide them into separate bowls and add 1-2 drops of food coloring to each batch (green, pink, purple, or blue). Mix gently.
Step 3: Make the Pandan Jelly (Optional)
- Slice the pandan leaves and place in a small pot with water.
- Add the agar agar powder and sugar.
- Bring to a boil while stirring constantly until the agar agar is completely dissolved.
- Add pandan extract if using for enhanced color and flavor.
- Pour into a shallow container and let it cool at room temperature until set.
- Once set, cut the jelly into small cubes or strips.
Step 4: Prepare the Toppings
- Open all canned fruits and drain the syrup (save lychee syrup if desired for extra sweetness).
- Rinse the fruits in a colander, especially the palm seeds which can be sticky.
- Slice the jackfruit into smaller pieces if needed.
- Cube fresh cantaloupe or other fresh melons.
- Cut the grass jelly or coconut jelly into ½-inch cubes.
Step 5: Assemble the Dessert
- In individual serving bowls or glasses, add a generous portion of the cooked tapioca pearls.
- Add your desired combination of fruits and jellies.
- Pour the chilled sweetened coconut milk over the toppings, filling about ¾ of the bowl.
- Top with crushed ice or ice cubes.
- Garnish with additional colored tapioca pearls on top for visual appeal.
- Serve immediately with a spoon and enjoy!
Tips and Variations
- Make Ahead: The coconut milk base, cooked tapioca pearls, and pandan jelly can all be prepared a day in advance and stored separately in the refrigerator. Assemble just before serving for the freshest taste.
- Sweetness Adjustment: Start with less sugar and add more to taste, as canned fruits already contain syrup.
- Texture: For bouncier tapioca pearls, soak them in water for a few minutes before cooking to speed up the process.
- Natural Coconut Milk: For the most authentic flavor, make fresh coconut milk by blending mature coconut meat with hot water and straining through a cloth. This makes a significant difference in taste.
- Customization: This dessert is highly customizable. You can use different fruits like rambutan, mango, or even sweet corn. Some versions include cooked beans like black beans or mung beans for additional texture.
- Serving Style: Num Wan can be served as a dessert soup in bowls or as a refreshing drink in tall glasses with straws.
This delightful dessert serves 6-8 people and combines creamy, sweet, chewy, and refreshing elements in every spoonful. The contrast of the cold coconut milk with the chewy tapioca pearls and sweet fruits makes it an irresistible treat, especially on hot days.
