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    You are in: Home / Recipes / Sweet Banana Soup, With Tapioca and Coconut Recipe
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    Sweet Banana Soup, With Tapioca and Coconut

    Average Rating:

     8 Total Reviews

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    • on September 03, 2007

      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. =)

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    • on April 13, 2012

      I made this recipe for my food blog (Travel by Stove) as a part of my Bhutan entry. This was a really nice change from the overly sweet and rich American desserts we'd been eating all Easter. I served it hot and I used bananas that were on the greener side, since I don't really like mushy bananas. I also excluded the sesame seeds. It was delicious and made a nice finish to the meal.

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    • on August 02, 2011

      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.

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    • on November 10, 2007

      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.

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    • on January 31, 2006

      My friend had me try this when I went to visit him in the Dallas area. I always wanted to know how to make it. Well, today I made it and it was AWESOME!!!! It was very easy to make. Thank you!

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    • on December 31, 2005

      Very easy and very tasty!

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    • on April 26, 2005

      This was super easy to make and yummy. I ate it both warm and cold. I enjoyed it both ways. I did use a can of cream of coconut because I couldn't find coconut milk (I don't think they are the same thing). It made the entire dish super sweet. So next time I won't add any sugar (if I am using the cream of coconut). But it was still good. And I think you could easily add additional fruits like blueberries or strawberries. Thanks for posting an easy to make dessert recipe.

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    • on January 31, 2005

      very simple and delicious. I used tapioca startch and was frightened at first that it was all uneven, but it dissolvs later.

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    Nutritional Facts for Sweet Banana Soup, With Tapioca and Coconut

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 205.8
     
    Calories from Fat 2
    49%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 357.9 mg
    14%
    Total Carbohydrate 52.9 g
    17%
    Dietary Fiber 1.7 g
    7%
    Sugars 41.8 g
    167%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    light coconut milk

    Detailed Nutrition Values About Nutrition Info
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