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Otherwise known as Banana, Coconut, and Tapioca Pearl Soup.

This recipe comes with a video!  I’d love to know your feedback on it so please click HERE for the VIDEO!

Thai food is loved in the Genki household.  We could eat it just about everyday and still be just as happy as if we were eating a vast array of different ethnic foods.  Purchasing from local restaurants is tasty however the fat content has been known to be a tad bit high, so maybe eating Thai food out everyday would not be the best choice.  Thankfully most of us contain a kitchen or at least some sort of heating element.  This recipe is a very common Thai dessert, maybe not in the states but overseas in Asia.  It was actually my first time using tapioca pearls in my own kitchen so it was a bit of an experience but the outcome was nothing less than perfection.  If you like bananas and coconut you are going to fall in love with this recipe.  The only downfall that I could foresee is your house ends up smelling of coconut and vanilla!  Let’s just say I was hungry the entire night after making this in the daytime hours.

Our version with a drizzle of maple syrup on top.

To make this recipe I rummaged through my personal recipes and collected numerous from various websites to come up with this recipe.  It wasn’t hard to come up with the recipe that should have been authentic though since all of the recipes were the same minus a few changes here and there.  So here’s my basic understanding of the recipe.  The final taste was delicious! It was slightly sweet but much less than traditional American pudding.  Genki Husband actually fell in love with it since it wasn’t as sweet as other traditional desserts – he wasn’t sure of the warm bananas though.  For me, I found the texture to be something different but fun.  I imagine a lot of adventurous children will have fun with this recipe.  The tapioca pearls are much softer in this dessert than in bubble tea sold in stores, so there should not be any danger to smaller children.

Serves 8-10

½ c small tapioca pearls (Mine were Bob’s Red Mill)
2 bananas, diced, ripened (aka brown spots)
2 c coconut milk (I used unsweetened not from a can but I’d suggest full fat if available)
½ c brown sugar
½ tsp kosher salt, optional but it rounds the sweetness
2 tsp vanilla extract
Maple Syrup, optional as topping

1.  Bring 5 cups water to boil over high heat in a large saucepan.  Add the tapioca pearls and let them softened over the coarse of about 5-10 minutes.  Stir occasionally since the water will start to thicken and stick to the bottom of the pan.

2.  Once the tapioca pearls are clear on the outside with a small white dot inside, it is time to add the rest of the ingredients (minus the syrup).  Reduce heat to a simmer.  Remember to stir occasionally since the mixture will thicken again and stick to the bottom of the pan.

3.  Once the bananas are soft after about 5 minutes or less, the mixture is ready to be removed from the heat.  Cover the pan and let it sit for about 10 minutes.  You can add the vanilla extract at this time, if you haven’t done so already.

4.  Serve in bowls after slightly cooled.  Or you can place it in the fridge for later as a cold treat.  It also warms up nicely.  We warmed ours up and drizzled a little maple syrup on top for a nice dessert.