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
This creamy, sweet dessert is a favorite Vietnamese street snack.
Photo: Ariana Lindquist
1⁄4 cup small tapioca pearls
(about 1⁄8" in diameter)
1 lb. firm-ripe bananas, peeled
and cut crosswise into 3⁄4"-thick slices
1 cup coconut milk
1⁄4 cup sugar
1⁄8 tsp. kosher salt
1⁄2 tsp. vanilla extract
2 tbsp. unsalted roasted peanuts,
for garnish (optional)
1. Bring 2 1⁄2 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.
SERVES 4
