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.

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.

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