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Banana Coconut Dessert

Banana Coconut Dessert

A classic Vietnamese sweet soup of Thai bananas simmered in a pandan-scented coconut broth, thickened with two types of tapioca. A great dessert for a cold winter's night.
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Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Vietnamese
Servings 8 people

Equipment

  • 1 wide saucepan
  • 1 Small saucepan
  • 1 mixing bowl
  • 1 slotted spoon

Ingredients
  

Banana

  • 1 kg Thai bananas
  • 10 g salt
  • 1 L water
  • 50 g caster sugar

Tapioca

  • 50 g small tapioca pearls
  • 60 g tapioca shreds
  • 1 L water cold, for initial soak
  • 1 L water boiling, freshly boiled, for second soak

Coconut Base

  • 600 ml water
  • 400 ml coconut milk
  • 1 bunch pandan leaves washed and tied into a knot
  • 10 g caster sugar
  • 2 g salt

To Serve

  • 100 g peanuts

Instructions
 

Prepare the Bananas

  • Peel the bananas and keep them whole.
  • Dissolve 10g salt in 1L cold water, add the peeled bananas, and soak for 5 minutes.
  • Drain the bananas and pat dry.
  • Place the bananas in a bowl with 50g caster sugar and toss gently to coat.
  • Rest for 30 minutes, turning once or twice, until the bananas release a little syrup.

Prepare the Tapioca

  • Place the small tapioca pearls in a saucepan of boiling water and gently simmer until clear.
  • Rinse the tapioca pearls with cold water to remove any excess starch.
  • Place the tapioca shreds in a bowl, cover with boiling water, and soak for 15 minutes.
  • Drain the tapioca shreds before adding to the coconut base.

Cook the Banana Coconut Base

  • Add the sugared bananas and any syrup from the bowl to a wide saucepan and cook over low heat for 5 to 8 minutes, gently turning, until they release liquid.
  • Continue cooking gently until the released liquid reduces slightly - the bananas should stay whole.
  • Add 600ml water and 200ml of the coconut milk, then add the tied pandan leaves.
  • Bring to a gentle simmer over medium-low heat and skim any foam from the surface.
  • Add 2g salt, then taste and add the optional 10g caster sugar if you want it slightly sweeter.
  • Simmer gently until the bananas are tender but still whole and holding their shape.
  • Remove the pandan leaves.
    • If the bananas become tender before the tapioca is ready, lift them out gently and set aside - return them at the end.

Finish with Tapioca and Coconut Milk

  • Add the drained tapioca pearls and tapioca shreds to the coconut base.
  • Simmer gently for 5 to 8 minutes, stirring often, until the tapioca pearls are mostly translucent and the shreds are soft.
  • Add the remaining 200ml coconut milk and return the bananas to the pot if you removed them earlier.
  • Stir gently and simmer for 2 to 3 minutes only.
    • Note: Do not boil hard — coconut milk can split and turn oily.
  • Turn off the heat and rest for 10 minutes before serving.

Assembly

  • Place one whole cooked banana into each small serving bowl and cut into pieces, or slice before adding for a cleaner presentation.
  • Ladle the warm coconut tapioca base over the banana.
  • Top with roasted crushed peanuts and serve warm, at room temperature, or chilled.

Notes

Substitutes:

  • Pandan leaves: frozen works fine. If unavailable, omit entirely — coconut, banana and peanut still carry the dessert. If using pandan extract or paste, start with ¼ tsp only; it intensifies quickly.
  • Bananas: sugar bananas or Thai bananas are preferred. Cavendish works — choose yellow with a few spots, not soft.
  • Tapioca shreds: if unavailable, use 80g small tapioca pearls total. Do not substitute noodles.
  • Sago pearls: can replace small tapioca pearls at the same weight; cook until mostly translucent.
Keyword banana, coconut milk, gluten-free, pandan, sweet soup, tapioca, vietnamese dessert