Okinawa Boba Desserts

Five okinawa desserts, built the same way

Each of these is a dessert format with a okinawa flavour layer and one of our chewy inclusions running through it. The base — the ice cream, the cheesecake, the mousse — is made in your kitchen. What we supply is the flavour and the texture.

Dessert	Base element	Inclusion	Flavour layer	Garnish	Serve in
Okinawa Sundae	Vanilla ice cream	Tapioca pearls	Okinawa brown sugar	Crème brûlée topping	Sundae glass
Okinawa Custard Cup	Custard pudding	Nata de coco	Brown sugar syrup	Caramelized sugar crust	Cup
Okinawa Pancakes	Fluffy pancakes	Tapioca pearls	Brown sugar cream	Whipped cream	Plate
Okinawa Cheesecake	Cheesecake	Tapioca pearls	Brown sugar glaze	Almond flakes	Plate
Okinawa Shaved Ice	Shaved ice	Tapioca pearls	Okinawa syrup	Brown sugar crystals	Dessert bowl

Quantities are yours to set — a dessert portion is not a cup measure. The dosages below are the ones published on each product.

What we supply

Okinawa Milk Tea Syrup — WEB-boba-syrups-okinawa-milk-tea. 15-30 ml per serve.
Brown Sugar Syrup — 91072. 15-30 ml per serve.
Classic Black Tapioca Pearls — 17025. 1 part pearls to 10 parts water, boil 30 minutes, steam 35 minutes off the heat, serve within 8 hours.
Regular (Classic) Nata de Coco — 17116. Ready to serve - drain off the packing syrup and add. About 40 g per 500 ml cup.

What your kitchen supplies

We manufacture ingredients, not finished desserts. The sponge, the ice cream, the cheesecake, the mousse and the shaved ice are made on your side, along with the dairy, the fresh fruit and the plating.

The other flavours

Taro · Matcha · Thai Tea · Hojicha · Brown Sugar · Mango · Strawberry · Blueberry · Lychee · Passionfruit · Pineapple · Rose · Coconut · Blue Hawaii · Coffee · Chocolate · Toffee · Vanilla · Green Melon · the dessert range.

Which of these okinawa desserts need a separate flavouring?

None of them. The flavour layer in each build is one of the products listed above, so the sweetness and the flavour arrive together and nothing is measured separately.

Can tapioca pearls and nata de coco go into a cold dessert?

Yes. Nata de coco is ready to serve straight from the tin once drained, and cooked pearls hold their chew in a chilled dessert. Keep popping boba out of anything hot, because the membrane dissolves in heat.

Do you supply the ice cream, the cheesecake or the sponge?

No. We manufacture the ingredients - the flavour layer, the inclusions and the bases for sponge and whipped toppings. The finished dessert is built in your kitchen.