Apr 13, 2009
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Banana, Coconut, and Tapioca Pearl Soup

This creamy, sweet dessert is a favorite Vietnamese street snack.
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Banana, Coconut, and Tapioca Pearl Soup Credit: Ariana Lindquist
SERVES 4

Instructions

¼ cup small tapioca pearls (about ⅛" in diameter)
1 lb. firm-ripe bananas, peeled and cut crosswise into ¾"-thick slices
1 cup coconut milk
¼ cup sugar
⅛ tsp. kosher salt
½ tsp. vanilla extract
2 tbsp. unsalted roasted peanuts, for garnish (optional)

Ingredients

1. Bring 2 ½ cups water to a boil over high heat in a 2-qt. saucepan. Stir in the tapioca pearls and cook, stirring occasionally, until the pearls are translucent and the liquid has thickened, about 12 minutes. To check tapioca pearls for doneness, look for a tiny white dot in the center of the pearl; if you don't see one, continue to cook.

2. Add bananas, coconut milk, sugar, and salt and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring occasionally, until the bananas are just soft and the flavors have melded, about 2 minutes. Remove pan from the heat, stir in the vanilla, and let soup cool for 10 minutes. Ladle soup into small bowls and top with peanuts, if you like.
Banana, Coconut, and Tapioca Pearl Soup

This article was first published in Saveur in Issue #120

Ratings & Reviews (1)

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This is a nice, light but flavorful dessert. My only complaint was that i wanted more tapioca! I will probably double next time I make this.
Banana, Coconut, and Tapioca Pearl Soup Reviewed by sprenj01 on . This is a nice, light but flavorful dessert. My only complaint was that i wanted more tapioca! I will probably double next time I make this. Rating: 4

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