Che Chuoi - Vietnamese Banana Tapioca Pudding

• Vegan
• Gluten free

• Produce

  • 3 Bananas, ripe
  • 1 Mango

• Canned Goods

  • 1 14 oz (400ml can Coconut milk

• Baking & Spices

  • 1 tbsp Sesame seeds, Toasted
  • 1/3 cup Sugar
  • 1/2 cup Tapioca pearls

• Liquids

  • 1 cup Water

Found on cookingtheglobe.com

Description

Directions

• Soak the tapioca pearls in cold water for at least an hour prior cooking.
• Drain well. Put in a big saucepan with 3 cups of water and bring to a boil. Lower the heat and cook for 10-15 minutes until the tapioca pearls are opaque and softened. Drain. Set aside.
• In a large saucepan over low heat, combine the coconut milk, water and sugar. Cook, stirring constantly, for 5 minutes or until the sugar dissolves.
• Add bananas to the saucepan and cook for another 5 minutes.
• Add the cooked tapioca pearls and gently stir to combine. Cook for another 2 minutes.
• Remove from the heat and set aside to cool and thicken.
• Spoon into individual bowls, sprinkle with sesame seeds and top with mango slices. Enjoy!

Nutrition