Cold soup with bananas and coconut milk “Che Chuoi” – detailed cooking recipe. Share with friends: 
Photo of the dish: chef Corinna Trang Time: 45 min. Complexity: easy Servings: 4 servings as a snack Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 peeled and diced ripe banana
- 100 gr. diced watermelon
- 100 gr. diced melon
- 200 ml. canned Chinese plum Lychee, drain the liquid and to cut in half
- 1 tbsp. canned unsweetened coconut milk
- 1 tbsp. cream
- 1/2 tbsp. Sahara
- 1 vanilla bean, peel the seeds
- 2 stalks of lemon sorghum, hard stems to remove, rest chop a piece
- A pinch of coarse sea salt
- 1/4 Art. beans for soaking Brazilian tapioca (starch, obtained from the root of cassava)
- Zest and lime juice 1
- Toasted sesame seeds and mint leaves for decoration
- Maple syrup to taste
Recipes with similar ingredients: Watermelon, bananas, melon, plums, coconut milk, cream, vanilla pod, lemon grass, salt sea flakes, lime juice, maple syrup, mint, sesame seeds
Recipe preparation:
- Bring coconut milk and 1 cup cream to a boil a small saucepan. Reduce heat to moderately low, add tapioca balls, sugar, salt and cook until balls are transparent, about 30 minutes
- Put vanilla seeds in a stewpan and beat with a manual purereizer. Pour in cream, add lime juice and lemon sorghum, and beat the mixture again, until a homogeneous consistency is obtained. Strain through a fine-mesh sieve into a pan with ready-made tapioca. Add banana and cook another 10 minutes.
- Add maple syrup to taste, and mix well. Cool and place, covered, in a refrigerator, at least for 2 hours. Distribute fruit between portions, pour chilled soup, and serve, sprinkled with lime peel, mint and sesame seeds.
