Chè Chuối – Banana Sweet Soup
This sweet soup is a delicious vegan pudding made with coconut milk, tapioca pearls, and ripe bananas. With only 2 tablespoons of added sugar, it is also an amazing, healthy dessert.
Vegan food is not something that we seek out too often, but I do still celebrate it when I stumble upon or can create an “accidentally vegan” recipe. Because who doesn’t love a creamy, delicious pudding that also happens to be vegan and low sugar? That is a serious win in my book.
Chè Chuối (Banana Sweet Soup)
Ingredients:
½ cup small tapioca pearls
14 oz. coconut milk (1 can)
1 cup water
3 ripe bananas, sliced
2 tbsp sugar (or more, to taste)
1 tbsp sesame seeds, toasted
1 mango, sliced thin
Directions:
Soak the tapioca in 3 cups of water for 1 hour. Drain.
Bring 1 cup of water and the tapioca pearls to a boil in a large pot. Reduce to low and allow to simmer a few minutes until translucent.
Add the coconut milk and sugar and cook for 5 minutes, stirring occasionally. Add the sliced bananas, reserving around ½ a banana to garnish. Cook for 5 additional minutes to allow the banana to soften and flavor the pudding. Taste, and add more sugar if desired.
Allow to cool before serving. Garnish with sliced banana, mango, and toasted sesame seeds. It may be tempting to skip the sesame seeds, but their toasty nutty flavor is integral to this dessert. Definitely worth the extra work.
Enjoy!
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