Sweet Banana Soup with Tapioca and Coconut
Indulge in the tropical flavors of Sweet Banana Soup with Tapioca and Coconut, a comforting Vietnamese-inspired dessert that's both creamy and satisfying. This recipe combines ripe, tender bananas with chewy tapioca pearls, all enveloped in a luscious coconut milk base infused with a hint of pandan for an aromatic touch. With just a handful of ingredients like granulated sugar and a pinch of salt, this dish achieves the perfect balance of sweetness and richness. Served warm or at room temperature and optionally garnished with toasted sesame seeds, this quick and easy dessert will transport your taste buds to Southeast Asia. Perfect for those looking for a unique take on traditional banana desserts, it's an irresistible treat for coconut lovers and an excellent way to elevate dessert time with minimal effort.
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Recipe Information
Ingredients
- 4 ripe bananas
- 0.5 cup small tapioca pearls
- 1 can (13.5 oz) coconut milk
- 3 cups water
- 0.25 cup granulated sugar
- 0.25 teaspoon salt
- 2 pandan leaves (optional)
- 2 teaspoons toasted sesame seeds (optional, for garnish)
Instructions
Peel the bananas and slice them into 1-inch pieces. Set aside.
Rinse the small tapioca pearls under cold water and drain.
In a medium-sized pot, bring 3 cups of water to a boil. Once boiling, add the tapioca pearls and stir to prevent clumping.
Cook the tapioca pearls for about 10 minutes, or until mostly translucent with a slight white center. Stir occasionally to prevent sticking. Remove the pot from heat, cover, and let it sit for an additional 10 minutes until fully translucent. Drain and rinse the cooked tapioca under cold water. Set aside.
In a separate pot, combine the coconut milk, 2 cups of water, and pandan leaves (if using). Bring to a gentle simmer over medium heat.
Stir in the granulated sugar and salt, ensuring they dissolve completely.
Add the sliced bananas to the pot and cook for 5-7 minutes, or until the bananas are tender but not mushy.
Gently stir in the cooked tapioca pearls and let the soup simmer for an additional 2-3 minutes.
Remove the pandan leaves and taste the soup, adjusting the sweetness or saltiness as needed.
Serve the sweet banana soup warm or at room temperature, garnished with toasted sesame seeds if desired.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 33.6 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
