Che Chuoi (Vietnamese Banana Tapioca Pudding)

Soak tapioca pearls in water for 1 hour prior to cooking. Drain. Put them in a saucepan with 3 cups of water and bring to a boil. Turn the heat to low and cook for 10–15 minutes until tapioca pearls are opaque. Drain well and set aside.

In a saucepan, combine coconut milk, sugar and water. Cook on a low heat, stirring, for 5 minutes or until dissolves completely. Add bananas and cook for another 5 minutes.

Add cooked tapioca pearls and stir. Cook for 2 more minutes. Remove the pudding from heat and let it cool so it could thicken. Sprinkle with sesame seeds and add few mango slices on top.