A raw version of Chè Chuġi - banana, coconut, and tapioca pearl soup - I came up with; The original is a popular street food in Vietnam. The gelatinous chia seeds replace the larger, gelatinous tapioca pearls.
Flesh from one young coconut
Water or water from the coconut
Agave
Pinch of salt
2 rounded Tbs chia
seeds
1-2 very ripe bananas (they're to replace banana that would be simmered in the coconut milk in the cooked version, so you want nice soft ones)
Raw peanuts (optional)
Place the flesh from the young coconut in your blender, and top up the jug to the one cup mark with water or water from the coconut. Add agave syrup to taste, plus a pinch of salt. Blend (If it seems too thick, add a little more water).
Pour into two bowls, then add 1 Tbs of the chia seeds to each, and leave for at least 10 minutes, so the chia seeds absorb some of the liquid and go soft and gelatinous.
Add slices of pretty ripe banana, & top with raw peanuts (optional).
