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Sweet Banana Soup, With Tapioca and Coconut

Sweet Banana Soup, With Tapioca and Coconut created by Ambervim

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!)

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Nolita_Food
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@Nolita_Food
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"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!)"
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  1. Mr Sparkle
    Fantastic hot as a soup or cold the next day as a pudding! I used regular tapioca and six very ripe bananas!
    Reply
  2. GiddyUpGo
    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.
    Reply
  3. Ambervim
    Sweet Banana Soup, With Tapioca and Coconut Created by Ambervim
    Reply
  4. 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.
    Reply
  5. 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.
    Reply
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