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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Sweet Coconut Tapioca Soup with Bananas (Che Chuoi)

This dessert soup can be eaten hot, at room temperature, or chilled. The cooler the soup gets, the thicker it becomes.

Cooking Light AUGUST 2004

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

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.

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
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Sweet Coconut Tapioca Soup with Bananas (Che Chuoi) recipe

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