Sweet Coconut Tapioca Soup with Bananas (Che Chuoi) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dessert soup can be eaten hot, at room temperature, or chilled. The cooler the soup gets, the thicker it becomes. Ingredients:
2 cups water |
1 (14-ounce) can light coconut milk |
1/2 cup sugar |
1/4 cup uncooked granulated tapioca |
1/2 teaspoon salt |
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups) |
1 teaspoon sesame seeds, toasted (optional) |
Directions:
1. Bring water and coconut milk to a boil in a medium saucepan. Stir in sugar, tapioca, and salt. Reduce heat to medium-low; cook 30 minutes, stirring frequently. Stir in bananas. Remove from heat; cover, and let stand 15 minutes. Serve warm, or chill 3 hours. Sprinkle with sesame seeds, if desired.
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