Chè bà ba

Instructions

1. Soak the tapioca pearls in water for 20 minutes, then rinse them.
2. Bring 1.5 litres of water to the boil, add the pearls and cook for 10 to 12 minutes, until they turn translucent. Drain and rinse under cold water.
3. Cut the sweet potato into small cubes and steam them for 8 minutes, until tender.
4. In a saucepan, heat the 400 ml of coconut milk with 40 g of sugar and a pinch of salt, stirring until dissolved.
5. Add the tapioca pearls and sweet potato to the coconut milk, then let it cool gently over very low heat for 5 minutes.
6. In another bowl, mix the remaining coconut milk with the rest of the sugar and the vanilla. Serve the chè in bowls with banana, fruit and a drizzle of sweetened coconut milk.