Chè Chuối - Bananas with Coconut Milk and Tapioca
This Vietnamese dessert made with coconut milk, deliciously rich and creamy, will be ideal to satisfy your sweet cravings or to serve as a surprising dessert to crown a proper Asian meal
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Servings: 4 people
Calories: 531kcal
Ingredients
- 700 mL coconut milk
- 700 mL water
- 60 g palm sugar substitute with regular sugar
- 0.25 teaspoon salt
- 85 g of tapioca pearls small
- 2 bananas ripe
- 1 banana sliced, for garnish
- Coarsely crushed peanuts for garnish
- 2 tablespoons of sesame seeds toasted
- 3 leaves of pandan tied together, substitute with a little vanilla extract. No pandan extract
Procédé
- Bring the coconut milk, pandan, and water to a boil in a saucepan over high heat700 mL coconut milk, 700 mL water, 3 leaves of pandan
- Reduce the heat to low and add the sugar and salt.60 g palm sugar, 0.25 teaspoon salt
- Stir until the sugar is dissolved.
- Add the tapioca pearls and cook for 30 minutes, stirring frequently, until the pearls are transparent.85 g of tapioca pearls
- Cut the bananas into quarters lengthwise, then into 1 to 2 cm pieces.2 bananas
- Turn off the heat, incorporate the banana pieces, cover and let rest for 10 minutes until the bananas are well heated.
- Pour into serving bowls and garnish with toasted sesame seeds, peanuts, and the remaining banana.1 banana, 2 tablespoons of sesame seeds, Coarsely crushed peanuts
- Serve warm, at room temperature, or slightly chilled.
Nutrition
Calories: 531kcal | Féculents: 56g | Protein: 4g | Fat: 36g | Saturated Fat: 32g | Sodium: 85mg | Potassium: 687mg | Fiber: 2g | Sugar: 21g | Vitamin A: 57IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 6mg
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