Vietnamese Tapioca Pudding with Coconut Milk (Che Chuoi)

Ingredients

• 1/2 cup Tapioca Pearls
• 3 each Bananas
• 1 can Coconut Milk
• 1/4 cup Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla Extract

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

Instructions

1. 1Rinse the 1/2 cup tapioca pearls under cool water. Place the rinsed tapioca pearls in a bowl and cover them with water. Let them soak for 30 minutes.
2. 2In a large heavy-bottomed pot, combine the 1 can coconut milk, 1/4 cup sugar, and 1/4 tsp salt. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer. The sugar should be completely dissolved.
3. 3Drain the soaked 1/2 cup tapioca pearls. Add the drained tapioca pearls to the simmering coconut milk mixture in the pot. Cook, stirring frequently, for 10 to 15 minutes, or until the tapioca pearls become translucent and have a soft, chewy texture.
4. 4While the tapioca is cooking, peel and slice the 3 each bananas into 1.27 cm thick rounds.
5. 5Add the sliced 3 each bananas to the pot with the tapioca and coconut milk mixture. Continue to cook for another 5 minutes, stirring gently, until the bananas are heated through and slightly softened.
6. 6Remove the pot from the heat. Stir in the 1 tsp vanilla extract until it is fully incorporated.
7. 7Serve the Vietnamese Tapioca Pudding warm, or let it cool completely and serve chilled.

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