Dairy-Free Vietnamese Tapioca Pudding (Che Chuoi)

Instructions

1. 1Measure 1/2 cup of tapioca pearls into a fine-mesh sieve. Rinse the tapioca pearls under cool running water for 30 seconds, then place them in a small bowl and cover with cool water. Let them soak for 10 minutes.
2. 2In a large heavy-bottomed pot, combine the 4 cups of coconut milk, 1/2 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. Do not let it boil.
3. 3Drain the soaked 1/2 cup of tapioca pearls and add them to the simmering coconut milk mixture. Cook, stirring occasionally, for 15-20 minutes, or until the tapioca pearls are mostly translucent and have a soft, chewy texture. Some small white dots in the center are okay.
4. 4While the tapioca is cooking, peel the 4 medium bananas. Slice the bananas into 1.27 cm thick rounds.
5. 5Add the sliced 4 medium bananas to the pot with the tapioca and coconut milk mixture. Continue to cook for another 5 minutes, stirring gently, until the bananas are softened but still hold their shape.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of vanilla extract until fully combined.
7. 7Serve the Dairy-Free Vietnamese Tapioca Pudding warm in bowls.

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