Che chuoi - Banana with coconut milk and tapioca pearls dessert

By Helen Le Published: August 14, 2013

  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 35 mins

  • Yield: 4 Servings

When I run out of time to prepare for any fancy dessert, this is the one to go. It takes no effort to make but the result is always satisfying.

  • 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.