Photo: Karry Hosford
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.

Ratings & Reviews

bafinaire's Review

January 22, 2010
Very good, I subbed cooked rice for the tapioca as my local grocery store did not have tapioca.

GreenRQ's Review

December 28, 2010
Absolutely delicious!