Taro Boba Desserts

Five taro desserts, built the same way

Each of these is a dessert format with a taro 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
Taro Boba Sundae	Vanilla ice cream	Tapioca pearls	Taro premix drizzle	Whipped cream, taro dust	Sundae glass
Taro Mousse Jar	Taro mousse	Nata de coco	Brown sugar syrup	Oreo crumble	Jar
Taro Falooda Bowl	Falooda vermicelli + milk	Tapioca pearls, jelly	Rose syrup	Pistachio slivers	Falooda mug
Taro Cheesecake	Baked cheesecake slice	Tapioca pearls	Taro cream	White chocolate shavings	Plate
Taro Shaved Ice	Snow ice base	Tapioca pearls	Condensed milk	Fresh taro cubes	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

Taro Flavor Syrup — 91106. 15-30 ml per serve.
Taro Boba Premix — 41010. 15-30 g per serve, dissolved in 100 ml of warm milk or cold water.
Taro Whip Flavor Powder — 98002. 5-8% of the whip flavour powder into chilled dairy or non-dairy cream, at the final whipping stage.
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

Matcha · Okinawa · 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 taro 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.