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1
In a saucepan, bring the water to a boil over high heat.
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2
Add the tapioca pearls, stirring to prevent them from sticking together.
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3
Boil, stirring occasionally, for 12 to 14 minutes, or until the tapioca pearls are halfway clear.
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4
Look for a tiny white dot in the center of each pearl.
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5
The water will be thick and viscous.
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6
Meanwhile, peel the bananas, discarding any strings.
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7
If using small bananas, cut on a slight diagonal into pieces a scant 3/4 inch thick.
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8
Or, halve regular bananas lengthwise and then cut the same way.
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9
Set aside for a moment.
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10
When the tapioca pearls are ready, add the coconut milk, sugar, and salt and stir to dissolve the sugar.
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11
When the mixture comes to a near boil, add the bananas.
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12
Lower the heat to a simmer and cook for about 2 minutes, or until the bananas are slightly soft and the flavors are blended.
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13
Remove from the heat and stir in the vanilla.
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14
Allow the soup to cool and thicken for about 15 minutes.
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15
Taste and adjust with more sugar and salt, if necessary.
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16
(The soup may be prepared up to 2 days in advance, tightly covered, and refrigerated.
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17
Warm over low heat, adding a splash of water to thin and prevent scorching, before serving.)
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18
To serve, ladle the soup into small bowls and top with a sprinkle of peanuts.
