Chè Chuối (Vietnamese Banana, Tapioca, and Coconut Milk Dessert) Recipe

Ingredients (8)

• 2 1/2 cups (600ml) water
• One 13 1/2–fluid ounce (400ml) can coconut milk, divided
• 3 pandan leaves (about 20g), tied into a knot, or 1/2 teaspoon vanilla extract (see notes)
• 1/3 cup (55g) small tapioca pearls
• 1 pound (450g) pisang awak bananas, peeled and cut on a diagonal into 1-inch-thick slices (see notes)
• 3 tablespoons (45g) sugar, plus more if needed
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/3 cup (50g) unsalted roasted peanuts, roughly crushed, for garnish