Absolutely delicious!
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
More From Cooking Light
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
- 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.
Sweet Coconut Tapioca Soup with Bananas (Che Chuoi) Recipe at a Glance
- COURSE: Desserts, Soups/Stews
- CONVENIENCE: Kid-Friendly, Make-Ahead, 5 Ingredients or Less
- CUISINE: Asian, Vietnamese
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Cooking Light
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