Guide to Vietnamese Food and Dining

Recipe for Banana cooked in coconut


A Southern Vietnam favorite. Serves about 8.

6 firm but ripe, peeled bananas
1 cup canned or fresh coconut milk
2 cups water
1 cup sugar

1/4 cup of small pearl tapioca (soak tapioca in water overnight)
1/2 cup of sweet potato or yucca root vermicelli (soak in water overnight)
2 tablespoons of toasted sesame seeds


Soak in water the sweet potato or yucca root vermicelli for 1 hour or overnight. Combine sugar, coconut milk and water in a medium sauce pan. Bring to boil then simmer for few minutes.

Drain the vermicelli and tapioca and add to the sauce pan, stir constantly until tapioca pearl are clear and the vermicelli is cooked.

Cut the bananas into 2-3 inch lengths, add banana pieces to the pan, simmer for 5 minutes. If the syrup is too thick add a little more water. Serve the dessert in individual bowls. Before serving, sprinkle the toasted sesame seeds on top. This dessert can be served hot or cold.

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