Banana, Coconut, and Tapioca Pearl Soup

Name: Banana, Coconut, and Tapioca Pearl Soup
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup small tapioca pearls (about 1/8" in diameter); 1 lb. firm-ripe bananas, peeled and cut crosswise into 3/4" thick slices; 1 cup coconut milk; 1 ⁄ 4 cup sugar; 1 ⁄ 8 tsp. kosher salt; 1 ⁄ 2 tsp. vanilla extract; 2 tbsp. unsalted roasted peanuts, for garnish (optional)

Serves
serves 4

ARIANA LINDQUIST

This creamy, sweet dessert is a favorite Vietnamese street snack.

Ingredients

¹⁄₄ cup small tapioca pearls (about 1/8" in diameter)
1 lb. firm-ripe bananas, peeled and cut crosswise into 3/4" thick slices
1 cup coconut milk
¹⁄₄ cup sugar
¹⁄₈ tsp. kosher salt
¹⁄₂ tsp. vanilla extract
2 tbsp. unsalted roasted peanuts, for garnish (optional)

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Instructions

Step 1

Bring 2 1⁄2 cups water to a boil over high heat in a 2-qt. saucepan. Stir in the tapioca pearls and cook, stirring occasionally, until the pearls are translucent and the liquid has thickened, about 12 minutes. To check tapioca pearls for doneness, look for a tiny white dot in the center of the pearl; if you don't see one, continue to cook.

Step 2

Add bananas, coconut milk, sugar, and salt and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring occasionally, until the bananas are just soft and the flavors have melded, about 2 minutes. Remove pan from the heat, stir in the vanilla, and let soup cool for 10 minutes. Ladle soup into small bowls and top with peanuts, if you like.