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Sweet Coconut Tapioca Soup with Bananas (Che Chuoi)

Photo: Karry Hosford
Yield 4 servings (serving size: 1 cup soup and 1/4 teaspoon seeds)
This dessert soup can be eaten hot, at room temperature, or chilled. The cooler the soup gets, the thicker it becomes.

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)

Nutrition 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

How to Make It

  1. 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.