Green tapioca pearls are a colorful variation of traditional tapioca pearls, made from cassava starch and typically infused with natural or artificial green coloring—often derived from pandan extract, which gives them a subtle floral or grassy aroma and flavor. Like their white counterparts, they are small, round, and opaque when dry, turning translucent with a hint of green and a soft, chewy texture when cooked.
Popular in Southeast Asian desserts, green tapioca pearls are commonly used in sweet coconut-based dishes, chilled puddings, and layered desserts for added texture and visual appeal. In Thai, Vietnamese, and Filipino cuisines, they may appear in dishes like che ba mau (Vietnamese three-color dessert) or buko pandan.
Though similar in nutritional content to regular tapioca pearls—mainly carbohydrates with little fat or protein—green tapioca pearls add a vibrant, tropical touch to recipes. They’re cooked by boiling until they become translucent with a chewy bite, then often rinsed and soaked in cold water or sweet syrup before use.