This dessert soup can be eaten hot, at room temperature, or chilled. The cooler the soup gets, the thicker it becomes.
2 cups water
1 (14-ounce) can light coconut milk
1/2 cup sugar
1/4 cup uncooked granulated tapioca
1/2 teaspoon salt
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon sesame seeds, toasted (optional)
How to Make It
Bring water and coconut milk to a boil in a medium saucepan. Stir in sugar, tapioca, and salt. Reduce heat to medium-low; cook 30 minutes, stirring frequently. Stir in bananas. Remove from heat; cover, and let stand 15 minutes. Serve warm, or chill 3 hours. Sprinkle with sesame seeds, if desired.