BANANA, TAPIOCA PEARL, AND COCONUT SWEET SOUP

Banana, Tapioca Pearl, and Coconut Sweet Soup image

Yield serves 4 to 6

Number Of Ingredients 8

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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.