Chè Chuối (Vietnamese Coconut Banana Pudding)

Che chuoi is a classic Vietnamese dessert made with bananas simmered in coconut cream and tapioca pearls. It’s lightly sweet, creamy without being heavy, and meant to be simple and familiar rather than fancy.

This is the kind of dessert I grew up eating at home. It’s often served warm, sometimes chilled, and usually finished with a handful of roasted peanuts or sesame seeds for texture. If you like Vietnamese desserts that are gently sweet and coconut-forward, this one is easy to love.

Why You’ll Love This Recipe

This is a low-effort dessert with a big payoff. It comes together quickly, uses a short ingredient list, and does not require any special equipment.

It’s naturally gluten-free, easy to adjust for sweetness, and works just as well for weeknights as it does for casual gatherings. If you’ve made desserts like che Thai or che ba mau before, this one will feel very approachable.

What is Che Chuoi?

Che chuoi is a Vietnamese dessert made with bananas simmered in coconut milk or cream, often with tapioca pearls added for texture. It’s lightly sweet, creamy, and meant to be comforting rather than rich.

You’ll see different versions depending on the region and household. Some are thinner, some thicker. Some use more coconut milk, others lean heavier on coconut cream. This version sits right in the middle and thickens nicely as it cools.

Which Banana Should You Use?

Thai bananas are traditional and work best if you can find them. They are smaller, slightly firmer, and hold their shape well when simmered.

If Thai bananas are not available, plantains are a good substitute. Choose ones that are ripe but still firm. Avoid overly ripe bananas, since they tend to break down and turn mushy.

Ingredients You’ll Need

This recipe uses just a handful of ingredients.

You’ll need water and pandan leaves to build the base. Pandan adds a subtle aroma, but if you don’t have fresh leaves, a small amount of clear pandan extract works too.

Coconut cream gives the dessert its richness. Full-fat coconut cream is best here for texture and flavor.

Tapioca pearls add chew and body, while sugar and salt balance everything out. The salt might seem small, but it’s important for rounding out the sweetness.

Roasted peanuts or sesame seeds are optional, but highly recommended for contrast.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Che Chuoi

Start by soaking the tapioca pearls in warm water until they soften slightly. This helps them cook evenly later.

While the pearls soak, slice the bananas into bite-sized chunks. Try to keep them uniform so they cook at the same rate.

Bring the water to a boil, then simmer the pandan leaves to infuse the liquid. Once fragrant, remove the leaves.

Add the drained tapioca pearls and stir right away so they do not stick. Then add the bananas, sugar, coconut cream, and salt.

Let everything simmer gently until the bananas are tender and the tapioca pearls turn translucent. Stir carefully once the bananas are in so they keep their shape.

Taste and adjust sweetness if needed, then spoon into bowls and add your toppings.

Exact measurements and timing are in the recipe card below.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days.

Che chuoi can be enjoyed cold straight from the fridge or reheated gently on the stove or in the microwave. Stir and add a little liquid if it has thickened too much.

Freezing is not recommended, as the bananas and tapioca do not hold their texture well once thawed.

Make It and Save It for Later

If you try this che chuoi, leave a comment and let me know how it turned out or what topping you used. And if this is a dessert you want to make again, save it on Pinterest so it’s easy to come back to later.

RECIPE