Che Chuoi (Banana Tapioca Pudding)

Instructions

1. 1Measure 1/2 cup of small tapioca pearls into a bowl and cover with water. Let them soak for 30 minutes, then drain them thoroughly.
2. 2In a large heavy-bottomed pot, combine 4 cups of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar and salt. Do not let it boil.
3. 3Add the drained 1/2 cup of tapioca pearls to the simmering coconut milk mixture. Continue to cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the tapioca pearls become translucent and soft. You will see them change from opaque white to clear with a small white dot in the center.
4. 4While the tapioca is cooking, prepare the bananas. Peel 4 ripe bananas and slice them into 1.27 cm thick rounds.
5. 5Once the tapioca pearls are translucent, add the sliced bananas and 1 teaspoon of vanilla extract to the pot. Stir gently to combine. Continue to cook for another 5 minutes over medium heat, until the bananas are heated through and slightly softened. The mixture should be warm and fragrant.
6. 6Remove the pot from the heat. The Che Chuoi is now ready to be served. It can be enjoyed immediately while warm, or you can let it cool to room temperature before chilling it in the refrigerator for a refreshing dessert.

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