Bananas in Coconut Milk

So simple and surprisingly delicious. 

There are not many desserts in Vietnamese cuisine, at least not for a 

regular meal.  Most of them are for celebrations.

I have a tiny little old Vietnamese cookbook, where I found this recipe.

My daughter, Claire prepared this dish and everyone loved it so much,

they came back for seconds!

As Always,

ENJOY!

Recipe Source: A little vietnamese cookbook by Terry Tan

3 Tbs. Sago(pearl tapioca)

2 cups coconut milk

2 Tbs. palm sugar

1 tsp. granulated sugar

2 large bananas sliced thickly

2 Tbs. roasted peanuts, ground

Bring a pot of water to a boil and add sago.  simmer, stirring constantly to prevent sticking, until sago turns  translucent.  Drain thoroughly under cold running water and set aside.  In a saucepan, combine coconut milk and sugars, and bring to a gentle boil.  Add banana slices and simmer  until they are soft. Do not boil fiercely as coconut milk will turn oily.  Add sago and turn off heat.  chill.  Serve sprinkled with ground peanuts.