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Bananas and Tapioca in Sweet Coconut Milk 2

Bananas and Tapioca in Sweet Coconut Milk

  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 8 1x
  • Category: Snack
  • Cuisine: Thai


Gluai Buad Chee or Bananas and Tapioca in Sweet Coconut Milk is a snack recipe made out of bananas and tapioca pearls in a sweet coconut cream, it came from the recipe book that we will be featuring today, Nong’s Thai Kitchen by Nongkran Daks. I chose this dish because I am quite intrigued whether it tasted similar to our Philippine ginataang halo halo as the preparation and all of the ingredients are similar.


  • 6 ripe bananas, peeled and ends removed
  • 4 tbsp sesame seeds
  • 2 cups (500 ml) water
  • One 13.5-oz (400 ml) can coconut milk
  • 2/3 cup (160 g) granulated sugar
  • 1/4 tsp salt (optional)
  • 1/3 cup (65 g) small tapioca pears, rinsed in cold water and drained


  1. Slice bananas in half lengthwise. Cut each half into 4 slices to make a total of 48 pieces. Set aside.
  2. Heat and dry skillet over medium heat. When hot, add the sesame seeds. Toast, stirring constantly, until brown, 2 to 3 minutes. Remove from heat and set aside.
  3. Combine the water, coconut milk, sugar and salt, if using, in a 3-quart (3-liter) saucepan and bring to a boil. Reduce the heat to low and cook, stirring constantly, until the sugar dissolves. Add the tapioca and bananas. Continue cooking for 5 to 7 minutes more, stirring occasionally until the tapioca pearls are clear and translucent.
  4. Remove from the heat. Spoon into individual dessert bowls and sprinkle about 1/2 teaspoon toasted sesame seeds on top before serving.