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|
|Calories from Fat: 194 (35%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 550
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