Che Chuoi (Vietnamese Banana Tapioca Pudding)

Instructions

1. 1In a medium saucepan, combine the 1/2 cup of small tapioca pearls with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the tapioca pearls 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 large heavy-bottomed pot, combine the 2 cans of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Place the pot over medium heat and stir until the sugar and salt have dissolved. Bring the mixture to a gentle simmer, about 82°C, but do not let it boil.
4. 4Add the sliced bananas and the cooked tapioca pearls to the simmering coconut milk mixture. Continue to simmer gently over medium heat for 5-7 minutes, or until the bananas are softened but still hold their shape. Stir occasionally to prevent sticking.
5. 5Remove the pot from the heat and stir in the 1 teaspoon of vanilla extract.
6. 6Serve the Che Chuoi warm or chilled.

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