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 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

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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