Che chuoi – Banana with coconut milk and tapioca pearls dessert
Che chuoi - Banana with coconut milk and tapioca pearls dessert
By Published: August 14, 2013
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 35 mins
- Yield: 4 Servings
When time is short but you’re craving something sweet and satisfying, this easy banana and tapioca dessert comes to the rescue! With minimal effort, you can whip up a comforting treat featuring chewy tapioca pearls, creamy coconut milk, and tender bananas. Topped with roasted peanuts and sesame seeds for extra crunch, it’s a simple yet irresistible dessert perfect for any occasion.
Ingredients
- 400 ml coconut milk 1 2/3 cup
- 130 gr sugar 2/3 cup
- 2 tbsp small tapioca pearls
- 1 pinch of salt
- 300 gr ripe banana 10.5 oz, peeled and sliced on the diagonal
- 4 tsp roasted sesame seeds and roasted peanuts crushed
- 200 gr cassava peeled, cubed and steamed (optional)
Instructions
- In a saucepan, combine the coconut milk, sugar, tapioca pearls and salt. Stir well and bring to a boil. Then cover the lid and take off the heat. Let sit for 20 minutes to let the tapioca pearls soften.
- Bring back to the stove, add the sliced bananas (and optional steamed cassava) and cook for 5 minutes.
- Divide into 4 bowls. Sprinkle crushed roasted peanuts and sesame to garnish.
** I used frozen Asian bananas (small sweet dwarf bananas) but you can use normal bananas, just make sure they are well ripe.
** If you want to add cassava, cut it into cubes and steam for 10- 15 minutes or microwave for 5 minutes or until soft, then add to the soup together with bananas.
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