Chè chuối

A creamy soup where coconut milk generously coats melting banana slices. Tapioca pearls turn translucent, providing a soft texture that contrasts with the crunch of roasted peanuts.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 463
• Protein: 5 g
• Carbs: 55 g
• Fat: 24 g

Ingredients

• 4 piece Banana (peeled) ( sliced )
• 400 ml Coconut milk
• 50 g Tapioca or Japanese pearls ( small pearls )
• 4 tbsp White sugar
• 1 pinch Gray sea salt
• 2 piece pandan leaves optional ( knotted )
• 30 g Peanut ( roasted and crushed )
• 1 tsp Sesame seed ( toasted )

Instructions

1. Soaking tapioca

   Soak the tapioca pearls in a bowl of cold water for 15 minutes. They should soften slightly before cooking.

2. Preparing bananas

   Peel the bananas and cut them into slices about 1 cm thick. If they are very ripe, cut them thicker so they don't turn into mush.

3. Cooking the coconut base

   In a saucepan, pour the coconut milk and 200 ml of water. Add the knotted pandanus leaves. Bring to a simmer. Add the drained tapioca and stir until the pearls become transparent.

4. Poaching the fruit

   Add the bananas, sugar, and a pinch of salt. Cook gently for 5 minutes. The sauce should coat the spoon and the bananas should be tender to the core.

5. Finishing touches

   Coarsely crush the peanuts. Serve the soup warm in bowls, sprinkled with peanuts and sesame seeds for crunch.

Chef's tips

• Tapioca is cooked when the white dot in the center completely disappears.
• Do not boil the coconut milk too vigorously to prevent it from curdling.
• Use very ripe bananas for maximum natural sweetness.

Storage

Keeps for 2 days in the refrigerator. Reheat gently with a splash of water if the tapioca has absorbed too much liquid.