This dessert soup can be eaten hot, room temperature or chilled. The cooler the soup gets, the thicker it becomes.
1. Bring water and coconut milk to a boil in a medium saucepan. Stir in sugar, tapioca, and salt. Reduce heat to medium-low; cook 30 minutes, stirring frequently. Stir in bananas. Remove from heat; cover, and let stand 15 minutes. Serve warm, or chill 3 hours. Sprinkle with sesame seeds, if desired.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 | ||
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Calories: 550 | ||
Calories from Fat: 194 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 18.7g | 93 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.8mg | 1 % | |
Potassium 473.1mg | 12 % | |
Total Carbohydrate 93.8g | 28 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 91.8g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 550
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