Che Chuoi (Banana with Coconut Milk and Tapioca Pearls)

Ingredients

• 4 Bananas (ripe, peeled and sliced into rounds (preferably Thai or apple bananas))
• 0.25 cup Sugar (adjust to taste)
• 0.25 tsp Salt
• 2 tbsp Small tapioca pearls (soaked in water for 15-20 minutes)
• 1 cup Coconut milk
• 1 cup Water
• 2 tbsp Roasted peanuts (crushed, for garnish)
• 1 tsp Toasted sesame seeds (optional garnish)

Steps

1. 1

   Peel the bananas and slice them into rounds about 1/2 inch thick. In a bowl, toss the banana slices with the sugar and salt. Let them marinate for about 15-20 minutes to draw out the sweetness.

2. 2

   Soak the small tapioca pearls in cold water for about 15-20 minutes until they soften slightly, then drain.

3. 3

   In a medium pot, combine 1 cup of water and the marinated bananas (including any liquid from the sugar). Bring to a gentle boil over medium heat.

4. 4

   Add the soaked tapioca pearls to the pot. Cook for about 5-10 minutes, stirring occasionally to prevent sticking, until the pearls become translucent.

5. 5

   Pour in the coconut milk. Stir gently to combine and bring the mixture back to a simmer. Do not let it boil vigorously once the coconut milk is added to prevent curdling.

6. 6

   Taste and add more sugar if desired. The consistency should be creamy; if it is too thick, add a splash of water.

7. 7

   Remove from heat. Serve the pudding warm or at room temperature in small bowls.

8. 8

   Top each serving with crushed roasted peanuts and toasted sesame seeds just before eating.

Notes

For the best flavor, use 'Chuoi Xiem' (Thai bananas) which hold their shape well and have a slightly tart edge. If using regular Cavendish bananas, ensure they are firm-ripe so they don't turn to mush. This dessert can also be chilled and served cold.

Nutrition per serving

• dessert
• Vietnamese
• vegetarian
• gluten-free
• dairy-free
• sweet
• coconut