Ingredients
- 1 cup canned unsweetened coconut milk
- 1 cup water
- 1/4 cup tapioca pearls
- 1/2 cup sugar
- Pinch coarse sea salt
- 1 1/2 ripe bananas, peeled and diced, or 1 cup fresh sweet yellow corn kernels
- Toasted sesame seeds
Directions
Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.
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Read all 7 reviews
By kmat87_12745296
Santaquin, 84
on April 05, 2011
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Delicious! I will be making this one again!
By yvancao_11898306
Minnetonka, MN
on June 08, 2009
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My Vietnamese husband was skeptical at first that I was going to follow a recipe instead of learning from his mom. But after trying it, he loved it and thought that I might get the stamp of approval from his mom. Thanks Ms Trang!
By hamblenj001_4926729
Kailua, HI
on February 19, 2006
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Delicious and light dessert soup. Loved every bite. I preferred it cold as a dessert but my wife enjoyed it warm as an appetizer.
Read all 7 reviews