Strawberry Bubble Tea with Coconut Milk

Preparation

• 1 For the Syrup, mix all ingredients in medium saucepan. Bring to boil on medium heat. Simmer 15 minutes, stirring occasionally and mashing berries with a fork or potato masher as they begin to soften. Strain mixture through mesh strainer into clean bowl; press pulp with spatula to drain as much syrup as possible. Cool slightly. Refrigerate Strawberry Syrup until ready to use or place bowl in ice water bath to cool quickly.
• 2 For the tea, prepare tapioca pearls according to package directions. Rinse with cold water; drain well. Place pearls in medium bowl. Add 1/4 cup (60 ml) of the Strawberry Syrup, tossing gently to coat.
• 3 To assemble the Bubble Tea, divide pearls evenly among 3 large beverage glasses. Add 1 cup (250 ml) tea and about 1/2 cup (125 ml) syrup to each glass. Divide coconut milk evenly between glasses, stirring gently to mix. Add ice. Drizzle in additional Syrup, if desired. Store any remaining Syrup in airtight container in refrigerator up to 1 week.
  
  Test Kitchen Tips:
  · Substitute fresh strawberries in place of frozen strawberries. Prepare as directed above.
  · Serve leftover cooked down strawberry mixture over ice cream or mixed into yogurt.
  · Substitute your favourite tea in place of the green tea.
  · To prepare a stronger brewed tea, try steeping tea bags longer or add an additional tea bag.
  · In a hurry? Prepare using bottled unsweetened tea.