Cold soup with bananas and coconut milk "Che chuoi"
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4 servings as an appetizer
Complexity: easily
Servings: 4 servings as an appetizer
Cold soup with bananas and coconut milk "Che Chuoi" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 ripe bananas, peeled and diced
- 100 g of diced watermelon
- 100 g diced melon
- 200 ml canned Chinese lychee plums, drained and halved
- 1 cup canned unsweetened coconut milk
- 1 cup of cream
- 1/2 cup sugar
- 1 vanilla pod, seeds removed
- 2 stems lemongrass, remove the tough stems, chop the rest
- A pinch of coarse sea salt
- 1/4 cup Brazilian tapioca (a starch obtained from the cassava root) soaking grains
- Zest and juice of 1 lime
- Toasted sesame seeds and mint leaves for garnish
- Maple syrup to taste
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Recipes with similar ingredients: Watermelon, bananas, melon, plums, coconut milk, cream, vanilla pod, lemongrass, sea salt flakes, lime juice, maple syrup, mint, sesame
Cooking the dish according to the recipe:
- Bring the coconut milk and 1 cup of cream to a simmer in a small saucepan. Reduce the heat to medium-low, add the tapioca pearls, sugar, and salt, and cook until the pearls are translucent, about 30 minutes.
- Place the vanilla seeds in a saucepan and puree with a handheld puree. Pour in the cream, add the lime juice and lemongrass, and puree again until smooth. Strain through a fine-mesh sieve into the saucepan with the cooked tapioca. Add the banana and cook for another 10 minutes.
- Add maple syrup to taste, and mix well. Cool and refrigerate, covered, for at least 2 hours.
Divide the fruit among the servings, pour over the chilled soup, and serve sprinkled with lime zest, mint, and sesame seeds.
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