Sweet Coconut Tapioca Soup with Bananas (Che Chuoi)

Sweet Coconut Tapioca Soup with Bananas (Che Chuoi) Recipe
Photo: Karry Hosford
This dessert soup can be eaten hot, at room temperature, or chilled. The cooler the soup gets, the thicker it becomes.

Yield:

4 servings (serving size: 1 cup soup and 1/4 teaspoon seeds)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 22 %
Fat 5.9 g
Satfat 3.7 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 48.8 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 341 mg
Calcium 12 mg

Ingredients

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)

Preparation

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.

Note:

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note