Ingredients:

  • 4 ripe bananas (approx. 400g), sliced into rounds
  • 2 cups full-fat coconut milk
  • 1 cup water
  • 1/2 cup coconut sugar
  • 1/4 tsp sea salt
  • 1/2 cup small tapioca pearls
  • 2 tbsp toasted sesame seeds
  • 1/4 cup crushed roasted peanuts

Instructions:

  1. Bring a pot of water to a boil. Add the 1/2 cup small tapioca pearls and simmer for 10–15 minutes, stirring occasionally, until they become translucent with only a tiny white dot in the center. Drain through a fine-mesh strainer and rinse with cool water to prevent sticking.
  2. In a medium heavy-bottomed pot, combine the 2 cups full-fat coconut milk, 1 cup water, 1/2 cup coconut sugar, and 1/4 tsp sea salt. Bring the mixture to a gentle simmer over medium heat until the sugar is completely dissolved and the liquid smells fragrant.
  3. Carefully fold in the sliced bananas. Lower the heat and simmer for 5–7 minutes until the bananas are tender and the liquid thickens into a velvety consistency.
  4. Stir in the cooked tapioca pearls during the last 2 minutes of cooking to warm them through.
  5. Pour the soup into bowls and garnish each serving with 1/2 tbsp toasted sesame seeds and 1 tbsp crushed roasted peanuts.