This Vietnamese-style dessert cooks tapioca with banana and sesame into a light bowl.
8 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the tapioca in coconut milk for 8 minutes.
Add banana and sugar and turn for 2 minutes.
Let the mixture cool for 5 minutes so the banana does not mash apart.
Divide into bowls and sprinkle toasted sesame on top.
Serve warm or cold.
💡 Tip: Cooking tapioca until translucent gives the right texture.
🍽️ Serving suggestion: Serve warm or cold with toasted sesame over the bananas.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~202
kcal calories
2
g protein
33
g carbs
7
g fat
13.4g
Sugar
2.8g
Fiber
9.1mg
Sodium
11.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (60%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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