Sweet Banana Soup, With Tapioca and Coconut

Nolita_Food's Note:

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!)

• Total Time: 55 mins
• Prep Time: 5 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 2 cups water
• ½ cup sugar (less, if the bananas are very ripe)
• 1 (14 ounce) can light coconut milk
• ¼ cup minute tapioca
• 2 large ripe bananas , cut into 1/2 inch pieces
• ½ teaspoon salt
• 1 -2 teaspoon sesame seed , toasted (optional)

Directions:

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

Reviews

[Kiersten Phae]

I love this recipe for Che Chuoi. The recipe I got from my sis-in-law is almost exactly same, so I wanted to rate yours. I was going to post it for safe keeping, and I'm glad to see you already have it on here. Yummy. Definately one of my fave desserts. =)

[Ambervim]

I really love this soup. I am eating it hot right now. However the rest in the fridge for serving tonight. The tapioca imparts far more flavor than I thought it would. It is nice to have a soup in which I can still see the bananas. The sesame seeds do add. I can't wait to have it cold tonight! I can imagine that shredded or flaked coconut would be a wonderful addition.

[TryingTraditional]

This is wonderful and very like what I was served in Vietnam. The recipe is very acurate with the prep time and servings. It tastes great warm, is more like a pudding when served cool. To speed up the cooking time by about 10 minutes you can increas the heat, but stir constantly or else you'll have a mess! If I were to add anything it would be pandanus leaf extract.