Che Chuoi (Banana Tapioca Pudding)

Ingredients

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

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

Instructions

1. 1In a medium saucepan, bring the 2 cups of water to a rolling boil (100°C / 100°C). Add the 1/2 cup of Tapioca Pearls and cook for 10 to 15 minutes, stirring occasionally, until the pearls are mostly clear and translucent with only a tiny white dot in the center. Drain the cooked tapioca pearls into a fine-mesh sieve and rinse them thoroughly with cold water to prevent sticking.
2. 2While the tapioca cooks, peel the 4 medium Ripe Bananas and slice them into 1.27 cm thick rounds.
3. 3In a separate medium saucepan, combine the 2 cups of Coconut Milk, 1/4 cup of Sugar, and 1/4 teaspoon of Salt. Heat this mixture over medium heat, stirring occasionally, until it reaches a gentle simmer (small bubbles forming around the edges of the pan, approximately 85-96.11°C / 85-96°C).
4. 4Gently add the drained tapioca pearls and the sliced 4 medium Ripe Bananas to the simmering coconut milk mixture. Continue to cook over medium heat for 5 minutes, stirring gently, until the banana slices have softened slightly.
5. 5Remove the saucepan from the heat and stir in the 1 teaspoon of Vanilla Extract. Let the Che Chuoi cool slightly for at least 15 minutes before serving; this allows the flavors to meld and the mixture to thicken as it rests.
6. 6Serve the Che Chuoi warm, or transfer it to a serving bowl, cover, and chill in the refrigerator for at least 1 hour to serve cold.

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