Home » Vietnamese Cooking » Banana Tapioca Pearls with Coconut Cream Recipe

Banana Tapioca Pearls with Coconut Cream Recipe

Banana Tapioca Pearls with Coconut Cream Recipe

Ingredients :

    • 6 large bananas or 10 small bananas
    • 11/2 teaspoons salt
    • 1 liter (4 cups) water
    • 110 g (3/4 cup) tapioca pearls
    • 135 g (2/3 cup) sugar or more to taste
    • 500 ml (2 cups) coconut cream
    • 1 teaspoon pandanus or vanilla extract

Method :

    1. Select bananas that are not fully ripe; pick those with greenish skins. Ripe bananas will disintegrate when cooked. Peel the bananas and slice in half lengthwise then cut into chunks. In a mixing bowl, combine the bananas, 1/2 teaspoon of the salt and just enough cold water to cover the bananas. Set aside.
    2. Bring the water to a boil in a pot or saucepan over medium heat. Add the tapioca pearls and cook, stirring occasionally, until the pearls are almost clear with tiny white spots in the center, about 7–10 minutes.
    3. Drain the bananas and add to the tapioca pearls. Stir in the coconut cream, pandanus or vanilla extract and the remaining 1 teaspoon of salt. Continue cooking until the bananas are tender, about 5–7 minutes.
    4. Remove the pot from the heat and serve warm.

Serves 4–6
Preparation time : 10 mins
Cooking time : 30 mins