Chè Chuối (Banana Tapioca Pudding)

Ingredients

• 4 medium Ripe Bananas
• 1/2 cup Small Tapioca Pearls
• 4 cups Coconut Milk
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/2 cup small tapioca pearls in a fine-mesh sieve and rinse them under cool water. In a large heavy-bottomed pot, bring 4 cups of water to a rolling boil over high heat. Add the rinsed 1/2 cup small tapioca pearls to the boiling water and cook for 10-15 minutes, or until they are translucent. Drain the cooked tapioca pearls and set them aside.
2. 2Peel the 4 medium ripe bananas and slice them into 1.27 cm thick rounds.
3. 3In a medium saucepan, combine the 4 cups of coconut milk, 1/2 cup sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Do not let the mixture boil.
4. 4Add the cooked tapioca pearls and the sliced 4 medium ripe bananas to the warm coconut milk mixture in the saucepan.
5. 5Gently simmer the mixture for 5 minutes over medium-low heat, stirring occasionally, until the 4 medium ripe bananas are slightly softened but still hold their shape. The mixture will thicken slightly.
6. 6Remove the saucepan from the heat. Stir in the 1 teaspoon vanilla extract until fully combined.
7. 7Serve the Chè Chuối warm, or cover the pot and chill it in the refrigerator for at least 1 hour before serving chilled.

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