Best Banana Tapioca Pearl And Coconut Sweet Soup Recipes

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SWEET BANANA SOUP, WITH TAPIOCA AND COCONUT



Sweet Banana Soup, With Tapioca and Coconut image

A very common dessert in Hanoi. You can serve it hot, cold, or room temp. I personally prefer it hot in winter (yes it does get cold in Hanoi in winter, very actually!)

Provided by Nolita_Food

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups water
1/2 cup sugar (less, if the bananas are very ripe)
1 (14 ounce) can light coconut milk
1/4 cup minute tapioca
2 large ripe bananas, cut into 1/2 inch pieces
1/2 teaspoon salt
1 -2 teaspoon sesame seeds, toasted (optional)

Steps:

  • Bring water and coconut milk to boil in a medium saucepan.
  • Add sugar, salt, tapioca.
  • Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
  • Stir in bananas, remove from heat and let stand for 15 minutes.
  • Note: after you add the bananas, don't stir too much, it'll break up the fruit.
  • Serve hot, or chill for 3-4 hours.
  • Cook time not incl.
  • chill time.

SWEET BANANA AND COCONUT MILK SOUP: CHE CHUOI



Sweet Banana and Coconut Milk Soup: Che Chuoi image

Provided by Corinne Trang

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 cup canned unsweetened coconut milk
1 cup water
1/4 cup tapioca pearls
1/2 cup sugar
Pinch coarse sea salt
1 1/2 ripe bananas, peeled and diced, or 1 cup fresh sweet yellow corn kernels
Toasted sesame seeds

Steps:

  • Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
  • Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.

GRANDMOTHER'S BANANA STEW WITH TAPIOCA PEARLS (CHUOI CHUNG)



Grandmother's Banana Stew with Tapioca Pearls (Chuoi Chung) image

Provided by Food Network

Categories     dessert

Yield Serves 6

Number Of Ingredients 7

3 cups water
1/3 cup tapioca pearls (1/16 inch wide)
1 cup unsweetened coconut milk (preferably Mae Ploy brand)
1/3 cup sugar, or to taste
Pinch salt
3 ripe but firm bananas
2 tablespoons chopped roasted peanuts

Steps:

  • Bring the water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir to separate. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 minutes. Add the coconut milk, sugar and salt and stir well.
  • Five minutes before the end of cooking time, peel the bananas and cut them in half lengthwise. Cut each piece again into 4 pieces. Add them to the pan and cook until just soft. At this point the tapioca pearls should be clear and cooked.
  • Remove from the heat and transfer to individual dessert bowls. Garnish with the peanuts and serve hot or at room temperature. (The pudding will thicken as it cools.)

BANANA, TAPIOCA PEARL, AND COCONUT SWEET SOUP



Banana, Tapioca Pearl, and Coconut Sweet Soup image

Categories     Banana     Coconut     Tapioca     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 8

3 cups water
1/4 cup small tapioca pearls (about 1/8 inch in diameter)
1 to 1 1/4 pounds ripe but firm bananas, preferably small
2/3 cup coconut milk, canned or freshly made (page 318)
3 1/2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons chopped unsalted roasted peanuts (optional)

Steps:

  • In a saucepan, bring the water to a boil over high heat. Add the tapioca pearls, stirring to prevent them from sticking together. Boil, stirring occasionally, for 12 to 14 minutes, or until the tapioca pearls are halfway clear. Look for a tiny white dot in the center of each pearl. The water will be thick and viscous.
  • Meanwhile, peel the bananas, discarding any strings. If using small bananas, cut on a slight diagonal into pieces a scant 3/4 inch thick. Or, halve regular bananas lengthwise and then cut the same way. Set aside for a moment.
  • When the tapioca pearls are ready, add the coconut milk, sugar, and salt and stir to dissolve the sugar. When the mixture comes to a near boil, add the bananas. Lower the heat to a simmer and cook for about 2 minutes, or until the bananas are slightly soft and the flavors are blended. Remove from the heat and stir in the vanilla. Allow the soup to cool and thicken for about 15 minutes. Taste and adjust with more sugar and salt, if necessary. (The soup may be prepared up to 2 days in advance, tightly covered, and refrigerated. Warm over low heat, adding a splash of water to thin and prevent scorching, before serving.)
  • To serve, ladle the soup into small bowls and top with a sprinkle of peanuts.

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