Sweet Coconut Tapioca Soup with Bananas (Che Chuoi)

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 22%
  • Fat: 5.9g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 48.8g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 341mg
  • Calcium: 12mg

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

  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.
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