Coconut Tāngyuán is a tropical variation of the classic recipe, where the sticky rice balls are cooked in a rich and creamy coconut milk. The coconut milk adds a luscious and fragrant flavor to the dish, complementing the chewy texture of the rice balls. The filling can be traditional sweet fillings like red bean paste or black sesame paste, or it can be a coconut-flavored filling for an extra burst of tropical goodness. The Coconut Tāngyuán can be served warm or chilled, making it a perfect dessert for hot summer days or a comforting treat during colder months.
