Sweet Banana Soup With Tapioca And Coconut Recipes

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.

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.