This recipe is very special to me because it belongs to my mother. We used to make chè chuối together all the time when I was a little girl. The sweet and rich aromas of coconut milk would fill our entire kitchen. It was our little way of spoiling ourselves. I am reminded of these fond memories of cooking with my mother whenever I make this dish today. Luckily, Michael loves this dish just as much as I do, so I always make a little extra ;).

Chè chuối, approximately pronounced “che chuy,” is prepared by simmering lady finger bananas in coconut milk and tapioca pearls. Although traditionally eaten as a snack by Vietnamese people, it can also be eaten for dessert. Chè chuối can be served cold on a hot summer’s day, or warm on a cold autumn night. Either way, it is simply delicious. I hope that you will fall in love with this recipe just as I have.

Recipe
Yield: 4 servings

INGREDIENTS:
1 1/2 tbsp. small tapioca pearls
1 cup water, divided
1 (14 oz.) can coconut milk, divided
1 tsp. salt, divided
1 (20 oz.) can bananas in syrup
1/3 cup sugar
1 tsp. cornstarch
chopped roasted peanuts (optional)

DIRECTIONS:
1. In a small bowl, soak tapioca pearls with 1/4 cup water for 10 minutes.
2. Combine 1/2 cup water, 2/3 of coconut milk, 3/4 teaspoon salt, syrup from bananas, and sugar in a medium size pot. Bring to a boil.
3. Meanwhile, cut bananas on a slight diagonal into 1/4 inch-thick slices. Add bananas to syrup mixture. Reduce heat to medium and simmer for 2 minutes. Add tapioca pearls and cook for another 2 minutes, while stirring, until they become clear in color. Turn off heat.
4. In a small saucepan over medium heat, whisk together remaining 1/3 of coconut milk, 1/4 cup water, 1/4 teaspoon salt, and cornstarch. Continue whisking until mixture slightly thickens, about 5 minutes.
5. Spoon banana mixture into a small bowl. Top with about 1 tablespoon of coconut sauce and 1 teaspoon peanuts. Serve warm or cold.