Che Chuoi Banana Coconut Tapioca Pudding

Ingredients

• 4 ripe bananas, preferably finger or burro bananas
• 1/3 cup small tapioca pearls
• 13.5 oz coconut milk
• 1 cup water
• 1/3 cup sugar
• 1/4 tsp salt
• 2 pandan leaves, tied in a knot
• 2 tbsp chopped roasted peanuts
• 1 tbsp toasted sesame seeds

Method

1. Soak the tapioca pearls in water for 15 minutes, then drain.
2. Peel the bananas and cut them on the diagonal into 2 inch pieces; toss with 1 tablespoon of the sugar and let them sit 10 minutes.
3. Bring the coconut milk, water, remaining sugar, salt and pandan to a gentle simmer.
4. Add the tapioca and cook, stirring often, until the pearls turn clear, about 10 minutes.
5. Add the bananas and simmer 3 minutes, just until soft but still holding their shape.
6. Remove the pandan and serve warm or at room temperature, sprinkled with peanuts and sesame seeds.

Notes