Chè Chuối (Banana Tapioca Pudding)

Instructions

1. 1Place the 1/2 cup small tapioca pearls in a bowl and cover them with cool water. Let them soak for 30 minutes.
2. 2In a large heavy-bottomed pot, combine the 2 cans of coconut milk, 1/2 cup sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture just begins to simmer, about 5 minutes. Do not let it boil.
3. 3Drain the soaked tapioca pearls and add them to the simmering coconut milk mixture. Continue to cook over medium heat, stirring frequently, for 10 to 15 minutes, or until the tapioca pearls are translucent and have a slightly chewy texture.
4. 4While the tapioca is cooking, peel and slice the 4 medium ripe bananas into 1.27 cm thick rounds.
5. 5Add the sliced bananas to the pot with the tapioca and coconut milk mixture. Cook for another 5 minutes, stirring gently, until the bananas are heated through but still hold their shape.
6. 6Remove the pot from the heat and stir in the 1 teaspoon vanilla extract.
7. 7Serve the Chè Chuối warm, or let it cool to room temperature before chilling it in the refrigerator for at least 1 hour before serving.

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