Sweet Banana Soup With Tapioca And Coconut Recipes
SWEET BANANA AND COCONUT MILK SOUP: CHE CHUOI
Steps:
- Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
- Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.
SWEET BANANA SOUP, WITH TAPIOCA AND COCONUT
A very common dessert in Hanoi. You can serve it hot, cold, or room temp. I personally prefer it hot in winter (yes it does get cold in Hanoi in winter, very actually!)
Provided by Nolita_Food
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water and coconut milk to boil in a medium saucepan.
- Add sugar, salt, tapioca.
- Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
- Stir in bananas, remove from heat and let stand for 15 minutes.
- Note: after you add the bananas, don't stir too much, it'll break up the fruit.
- Serve hot, or chill for 3-4 hours.
- Cook time not incl.
- chill time.
BANANA, TAPIOCA PEARL, AND COCONUT SWEET SOUP
Steps:
- In a saucepan, bring the water to a boil over high heat. Add the tapioca pearls, stirring to prevent them from sticking together. Boil, stirring occasionally, for 12 to 14 minutes, or until the tapioca pearls are halfway clear. Look for a tiny white dot in the center of each pearl. The water will be thick and viscous.
- Meanwhile, peel the bananas, discarding any strings. If using small bananas, cut on a slight diagonal into pieces a scant 3/4 inch thick. Or, halve regular bananas lengthwise and then cut the same way. Set aside for a moment.
- When the tapioca pearls are ready, add the coconut milk, sugar, and salt and stir to dissolve the sugar. When the mixture comes to a near boil, add the bananas. Lower the heat to a simmer and cook for about 2 minutes, or until the bananas are slightly soft and the flavors are blended. Remove from the heat and stir in the vanilla. Allow the soup to cool and thicken for about 15 minutes. Taste and adjust with more sugar and salt, if necessary. (The soup may be prepared up to 2 days in advance, tightly covered, and refrigerated. Warm over low heat, adding a splash of water to thin and prevent scorching, before serving.)
- To serve, ladle the soup into small bowls and top with a sprinkle of peanuts.
BANANA SOUP!
A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!
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- First prepare the Okinawan purple sweet potato. Peel and cut the potato in half-inch cubes. Put the potatoes in a pot and add just enough water to cover the potatoes. Boil the potatoes until they are cooked (about 5 minutes).
- Then prepare the tapioca. Bring 10 cups of water to a boil in a big pot. Add in the tapioca to the boiling water (use one hand to pour in the tapioca and the other hand to swirl the water around with a spoon - this will help keep the tapioca from clumping together as it cooks). Put a lid on the pot and turn the heat to a simmer. Cook for about 10 minutes. You can tell it is done when the tapioca pearls are mostly translucent and you can just see a tiny white dot in the center of each pearl. Don’t overcook, or the tapioca will completely melt.
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- Rinse out the big pot, then add 2 cups of water, the drained tapioca, and cooked sweet potatoes. Bring it to a gentle boil. Add the sugar and ½ teaspoon salt. Turn the heat down to medium. Stir until the sugar dissolves. Then add the coconut milk (don't let the coconut milk to boil). Stir to gently mix. Turn off the stove.
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- Drain tapioca pearls. In a saucepan, bring 1 cup of water to a boil, add tapioca pearls and lower the heat to medium low - medium. Cook and stir frequently to prevent scorching until tapioca pearls are almost clear, some may have a tiny white dot in the center (about 4-5 minutes).
- Add coconut milk and sugar, stir and cook until the tapioca pearls are all transparent and the mixture comes to a near boil. You can add more coconut milk if you want a thinner soup.
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