Cold soup with bananas and coconut milk "Che chuoi"

Ingredients:

• 1.5 ripe bananas, peeled and diced
• 100 g of diced watermelon
• 100 g diced melon
• 200 ml canned Chinese lychee plums, drained and halved
• 1 cup canned unsweetened coconut milk
• 1 cup of cream
• 1/2 cup sugar
• 1 vanilla pod, seeds removed
• 2 stems lemongrass, remove the tough stems, chop the rest
• A pinch of coarse sea salt
• 1/4 cup Brazilian tapioca (a starch obtained from the cassava root) soaking grains
• Zest and juice of 1 lime
• Toasted sesame seeds and mint leaves for garnish
• Maple syrup to taste

Preparation:

1. Bring the coconut milk and 1 cup of cream to a simmer in a small saucepan. Reduce the heat to medium-low, add the tapioca pearls, sugar, and salt, and cook until the pearls are translucent, about 30 minutes.
2. Place the vanilla seeds in a saucepan and puree with a handheld puree. Pour in the cream, add the lime juice and lemongrass, and puree again until smooth. Strain through a fine-mesh sieve into the saucepan with the cooked tapioca. Add the banana and cook for another 10 minutes.
3. Add maple syrup to taste, and mix well. Cool and refrigerate, covered, for at least 2 hours.
   
   Divide the fruit among the servings, pour over the chilled soup, and serve sprinkled with lime zest, mint, and sesame seeds.