Recipe Card of Vegan Vietnamese Sweet Soup - Tropical Dessert Bliss
If you're craving a tropical twist in your dessert repertoire, look no further! This Vegan Vietnamese Sweet Soup offers a luscious coconut milk base complemented by soft, chewy tapioca pearls. It's a harmony of sweet flavors and delightful textures.
Ingredients list
- 2 ripe bananas (cut into slices)
- 1 cup coconut milk
- 3 cups water
- ½ cup small tapioca pearls
- ¼ cup sugar (adjust to taste)
- Pinch salt
- 1 tsp vanilla extract
- Toasted sesame seeds or crushed peanuts (for topping)
- Optional toppings: fresh mango, shredded coconut, or a sprinkle of matcha
Step-by-Step Instructions
- In a medium saucepan, bring 3 cups of water to a boil.
- Add the tapioca pearls and stir gently; cook according to package instructions until they become translucent (about 15-20 minutes).
- Once cooked, remove from heat and drain excess water, rinsing the pearls under cold water to stop the cooking process.
- In the same saucepan, add the coconut milk, sugar, salt, and vanilla extract, stirring to combine.
- Slowly introduce the banana slices into the coconut milk mixture, simmering gently for 5-7 minutes to allow the flavors to meld.
- Fold in the cooked tapioca pearls, cooking for another 2-3 minutes until heated through.
- Taste and adjust sweetness if necessary.
- Serve warm or chilled in bowls, topped with toasted sesame seeds or crushed peanuts, and any additional toppings of choice. Enjoy!
Recipe Video
Notes
For a little extra flair, try adding a few pieces of fresh mango or shredded coconut to your soup. You won't regret this tasty embellishment!
Nutrition
Calories: 197.5kcal
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