Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light August 2004

Gallery

Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

245 calories; calories from fat 22%; fat 5.9g; saturated fat 3.7g; mono fat 0.1g; poly fat 0.2g; protein 0.8g; carbohydrates 48.8g; fiber 1.5g; iron 0.4mg; sodium 341mg; calcium 12mg.
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