Traditional Vietnamese dessert made of tapioca and coconut pudding with ripe bananas and peanuts
Soak tapioca pearls in plenty of water (about 2-3 cups) for an hour.
Peel and slice bananas into 3/4-inch thick slices. Set aside.
Drain tapioca pearls. In a saucepan, bring 1 cup of water to a boil, add tapioca pearls and lower the heat to medium low - medium. Cook and stir frequently to prevent scorching until tapioca pearls are almost clear, some may have a tiny white dot in the center (about 4-5 minutes).
Add coconut milk and sugar, stir and cook until the tapioca pearls are all transparent and the mixture comes to a near boil. You can add more coconut milk if you want a thinner soup.
Add banana slices, stir gently and let the mixture simmer for 2-3 minutes until bananas are slightly soft and flavors come together. Taste and add more sugar to your liking.
Divide banana tapioca pudding into serving glasses and sprinkle with roasted chopped peanuts.
«for a different flavour, try adding other spices like cinnamon or cardamom pods to your pudding»