Banana, Coconut, and Tapioca Pearl Soup

  • Serves

    serves 4


This creamy, sweet dessert is a favorite Vietnamese street snack.


  • 14 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
  • 14 cup sugar
  • 18 tsp. kosher salt
  • 12 tsp. vanilla extract
  • 2 tbsp. unsalted roasted peanuts, for garnish (optional)


Step 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.

Step 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.

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