Coconut Tāngyuán is a tropical twist on the classic Chinese dessert. The dough is mixed with coconut milk, giving the rice balls a subtle coconut flavor and a creamy texture. The cooked Tāngyuán can be served in a coconut syrup or topped with shredded coconut for an extra burst of tropical goodness. This variation is perfect for coconut lovers who want to add a touch of exotic flavor to their Tāngyuán.
