Che Chuoi (banana coconut milk dessert)

Yesterday I came out to my kitchen and found that someone had yanked a banana too hard from the bunch and somehow three others peeled on one side.

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I was just so tired yesterday I didn’t want to do much cooking. In fact, I didn’t even cook dinner, everyone just fended for themselves. But I had to do something with these bananas. Looking at the peel off on one side was really  hurting my eyes. The easiest thing I could think to make was Che Choui. It’s very easy to make and you can eat it hot or cold. It’s more like a sweet soup when you eat it hot and more like a pudding after it’s been refrigerated. Both ways are delicious!

I already had all the ingredients at home except for the coconut milk. Here’s the coconut milk and tapioca pearls I used.

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I like to cut thick slices of banana so it doesn’t get too mushy from cooking.

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You’ll know the tapioca is ready when it’s all translucent.

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Here’s the recipe.

Ingredients:

4 cups water
1/4 cup tapioca
1 can of coconut milk
1 tsp vanilla extract
1/3 cup of sugar (can put less if you like)
1 tsp salt (if you use less sugar you probably won’t need as much salt either)
6 bananas, sliced

Directions:

Pour 4 cups of water into a medium pot and add the tapioca pearls. Bring water and pearls to a rolling boil and turn the heat to medium-low. Stir occasionally so the pearls don’t stick to each other. When the pearls are all translucent add the coconut milk and vanilla extract then stir. Add the bananas, sugar and salt. When the bananas are heated through (they’ll turn a bit gray and that’s normal) you’re done! You can sprinkle a bit of toasted sesame seeds and crushed peanuts on the top when serving.

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