Che Chuoi Banana Coconut Pudding
Ripe bananas simmered in sweetened coconut milk with tapioca pearls until the pearls turn clear and the liquid thickens. Served warm with toasted peanuts and sesame for crunch.
- 1
Cover the tapioca pearls with cold water and soak 30 minutes, then drain well. Soaking keeps them from turning gluey in the pot.
- 2
Bring the coconut milk, water, sugar, and salt to a gentle simmer in a saucepan over medium heat, stirring until the sugar dissolves. Do not let it boil hard or the coconut milk will split.
- 3
Add the drained tapioca and simmer 10 to 12 minutes, stirring often and scraping the bottom, until the pearls are translucent with no white centers.
- 4
Slide in the banana pieces and simmer gently 8 to 10 minutes, until they are soft and have flavored the liquid but still hold their shape. Stir only occasionally and with a light hand.
- 5
Ladle into bowls and top with the chopped peanuts and toasted sesame seeds. Serve warm.
Ingredients
- 1/3 cup small tapioca pearls
- 1 (13.5 ounce) can coconut milk
- 1 1/2 cups water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 6 ripe bananas, peeled and cut into 1-inch pieces
- 1/4 cup roasted unsalted peanuts, coarsely chopped
- 2 tablespoons sesame seeds, toasted
Instructions
- 1
Cover the tapioca pearls with cold water and soak 30 minutes, then drain well. Soaking keeps them from turning gluey in the pot.
- 2
Bring the coconut milk, water, sugar, and salt to a gentle simmer in a saucepan over medium heat, stirring until the sugar dissolves. Do not let it boil hard or the coconut milk will split.
- 3
Add the drained tapioca and simmer 10 to 12 minutes, stirring often and scraping the bottom, until the pearls are translucent with no white centers.
- 4
Slide in the banana pieces and simmer gently 8 to 10 minutes, until they are soft and have flavored the liquid but still hold their shape. Stir only occasionally and with a light hand.
- 5
Ladle into bowls and top with the chopped peanuts and toasted sesame seeds. Serve warm.