Banana Coconut Milk Dessert (Chè Chuối) [CC Added]

Soak tapioca pearls and tapioca strips in water for 30 minutes.

Boil water in a pot, then add soaked tapioca pearls and tapioca strips and cook until translucent, about 10-15 minutes.

Drain the tapioca pearls and strips and rinse under cold water; set aside.

In a separate pot, combine coconut milk, sugar, and salt over medium heat.

Add pandan leaves to the coconut mixture and bring to a gentle simmer.

Slice ripe bananas into bite-sized pieces.

Once the coconut milk is warm, add the cooked tapioca pearls, tapioca strips, and sliced bananas.

Stir gently to combine and simmer for 5 minutes, allowing flavors to meld.

Remove pandan leaves and discard them.

Serve warm or chilled over ice.

Top with crushed peanuts for added crunch.

Dietary

Allergens