Peach Boba in Coconut Milk — The Viral Boba I Make for About $2
By Vivian
Why You'll Love It
It's heating up, and finally the desserts that belong to summer are back on the table!
Peaches are everywhere at the market right now, so today I'm sharing one built entirely around them.
Full of peach aroma, chewy hand-rolled boba, and silky cold coconut milk poured right over the top — one spoonful is sweet, cooling and springy all at once, with the sweetness exactly right.
It's ridiculously easy too, zero failures even if you've never made anything like this.
You can recreate that pretty café dessert at home. Go make it!
Ingredients
| Ingredients | |
|---|---|
| 2 ripe peaches, red-skinned | 1½ tbsp + 1 tsp (20 g) caster sugar |
| scant ½ cup (100 ml) water | a few drops of lemon juice |
| ¾ cup + 2 tsp (100 g) tapioca starch | dry tapioca starch, for dusting |
| chilled coconut milk or whole milk, as needed | cold boiled water or ice water, for the bath |
Ingredient Notes
- Choose peaches with red skins that give a little — the redder the skin, the pinker the boba.
- A few drops of lemon juice lock in the colour and keep the pink bright.
- The tapioca starch has to be scalded with boiling syrup.
- Use well-chilled coconut milk — it tastes much fresher.
- Dust the rolled boba with dry starch and don't pile them up.
Instructions
-
1
Pull the red skins off two peaches (discard the stems, wash the skins), put them in a pan with scant ½ cup (100 ml) water, 1½ tbsp + 1 tsp (20 g) caster sugar, and a few drops of lemon juice.
-
2
Simmer over low heat until the liquid turns a clear, rosy pink.
-
3
Fish out and discard all the skins, keeping only the peach syrup.
-
4
Bring the syrup back to a rolling boil, then off the heat pour it onto the tapioca starch all at once and stir fast with chopsticks until shaggy.
-
5
Once it's cool enough to touch, knead repeatedly into a smooth, fine dough that doesn't stick and has no dry flour left.
-
6
Roll the dough into even logs, cut into equal pieces, and roll each into a little ball.
-
7
Dust the boba with a little dry tapioca starch and toss so they don't stick together.
-
8
Bring a pot of water to a full boil and add the boba, stirring gently so they don't sink and clump. Once they float, keep going another 2–3 minutes so the centres cook through.
-
9
Lift them out and drop them straight into cold boiled water or ice water — that's what makes them springy and stops them going hard.
-
10
Peel and pit the fresh peaches and cut them into small cubes. Put them in a bowl with the drained boba, pour over well-chilled coconut milk (or whole milk), stir, and it's ready.
-
11
Pink little peach boba wrapped in rich coconut — every bite is springy and full of fruit.
Ice-cold, sweet and refreshing, and it cuts right through the heat.
So simple and so good that once you learn it, you'll never go back to the milk tea shop!
Recipe Notes
Peach Boba in Coconut Milk
peach skins simmered into rosy syrup, scalded into tapioca starch and rolled into boba, then served with fresh peach cubes and iced coconut milk. Springy, fruity and cooling.
Time Needed
Prep Ahead
- Cool the cooked boba in cold water — it's much springier that way.
- Macerate the peach cubes in a little sugar ahead of time for a stronger peach flavour.
- 【Yield】¾ cup + 2 tsp (100 g) tapioca starch makes 2 bowls.
- 【Key ratios】peach-skin syrup (100 ml water + 20 g sugar) : tapioca starch ≈ 1:1.
- 【Heat】simmer low until the pink comes out, then bring to a boil and scald the starch while piping hot.
- 【Boiling】drop into boiling water; once they float, cook 2–3 minutes more, then straight into ice water.
- 【Storage】freeze raw boba dusted with starch for up to 1 month; eat cooked boba the same day.
- 【Common failures】dough that cracks means the syrup wasn't hot enough; a grey colour means the skins simmered too long or you skipped the lemon juice.
Nutrition (per 100 g, estimated)
| Calories | about 106 kcal |
|---|---|
| Protein | about 1 g |
| Fat | about 1.5 g |
| Carbohydrates | about 22 g |
| of which sugars | about 13 g |
| Fiber | about 0.4 g |
| Sodium | about 25 mg |
Estimated from the recipe amounts, not lab tested. One serving is about 300 g, about 318 kcal. Energy converted at 4 kcal/g protein, 9 kcal/g fat, 4 kcal/g carbohydrate.