Sop sop gives the dessert archive another Chamorro sweet that sits in the soft, spoonable lane rather than the baked-pastry lane. It helps represent island banana desserts in a more old-fashioned home-cooking format.
If you enjoy this style of Pacific cooking, you may also want to try banana tapioca, supo esi.
Ingredients
- 3 ripe bananas, sliced
- 1/3 cup small tapioca pearls
- 2 cups water
- 1 cup coconut milk
- 1/4 cup sugar
Instructions
- Cook the tapioca in water until it turns mostly translucent.
- Add the banana slices and sugar.
- Stir in the coconut milk.
- Simmer gently until the dessert thickens slightly.
- Serve warm or chilled.
Helpful Tips
- Stir often once the coconut milk is added.
- Use ripe bananas for the best flavor.
FAQ
Is this similar to banana tapioca?
Yes, they are related, though the island naming and balance can vary.
Can it be eaten cold?
Yes, many people enjoy it chilled after it thickens.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 238 kcal |
| Fat | 11.2 g |
| Saturated Fat | 8.7 g |
| Carbohydrates | 82.1 g |
| Protein | 35.6 g |
| Sodium | 291.3 mg |
| Cholesterol | 43.2 mg |
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