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Banana, Coconut and Tapioca Pudding
Che Chuoi ~ "Ch-eh Chew-oy"

Who can resist this? If you like boba drinks, you'll love this dessert. If you're trying to convince a vegan to try caviar, start here. If neither of these situations apply to you, you'll still like this easy recipe.

The perfume of banana comes through in a most delicate way, and the tapioca pearls cook up to resemble huge orbs of clear caviar. The difference here is that instead of the briny richness of the sea, these "eggs" are enrobed in the richness of slightly sweetened coconut milk. Once the tapioca pearls have fully expanded and set up, the texture of this sweet treat is like that of a thick American tapioca pudding —only in my opinion, this Vietnamese version is more complex and flavorful!

In Vietnam, you'd select small creamy bananas for this dessert. Here, such variety of banana is available mostly at Asian markets. Given that, I've opted here for regular bananas from mainstream American markets. Whichever type of banana you use, make sure the fruit are ripe but still firm. Don't use bruised bananas.

Note that the addition of salt brings out some of the fruit's sweet nuances. Also, many Vietnamese recipes suggest a light sprinkling of chopped peanuts to garnish the pudding. I find that the peanuts distract too much. Finally, I use full-fat coconut milk (Chaokoh is one of my favorite brands). One visitor to the kitchen noted that her version using lite coconut milk seemed too sweet. So, back off the sugar if you're going the low-fat route!

Makes 6 servings.

3 cups water
3 tablespoons small tapioca pearls (about 1/8"in diameter)
3 ½ tablespoons sugar
1/8 teaspoon salt
½ cup coconut milk
3 bananas (about 1 pound total) peeled and cut on the bias into ½-inch thick slices

1. Cook the tapioca. In a 2 quart saucepan, bring the water to a boil. Use a whisk to swirl in the tapioca pearls. This prevents them from sticking together! Let the tapioca cook in the boiling water for about 12 minutes, at which point they'll have lost about one half of their opaque-ness and the mixture will have thickened. The pearls sort of resemble fish eyes!

2. Add remaining ingredients. While the tapioca cooks, whisk the sugar, salt and coconut milk together. When the tapioca has finished its initial cooking (step 1), whisk in the sugar, salt and coconut milk. Stirring occasionally, let the mixture cook for a minute to dissolve the sugar. Add in the banana slices and continue to cook for another 2 to 3 minutes to allow the bananas to heat through and the flavors to meld. Set the pudding aside to cool. Serve at slightly warmed or at room temperature in individual bowls.

NOTES & TIPS

Advance Preparation - This pudding may be prepared several days in advance. Keep it refrigerated and warm over low heat before serving.