Chè Chuối (Vietnamese Banana Coconut Tapioca Pudding)
Servings: 6 servings
Calories: 188kcal
A classic Vietnamese dessert made with ripe bananas simmered in a lightly sweet coconut base with chewy tapioca pearls. Chè chuối is comforting, gently sweet, and easy to make at home, whether you serve it warm or chilled.
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Ingredients
- 4 cups water
- 3 pandan leaves, rinsed and tied into knots (or ½ teaspoon clear pandan extract)
- 1 (13.5 oz) can coconut cream
- 1½ pounds Thai bananas or plantains, sliced into ½-inch pieces
- 3 tablespoons sugar
- ¼ teaspoon salt
- ⅓ cup small tapioca pearls
Toppings
- Roasted peanuts, crushed
- Roasted sesame seeds
Instructions
- Soak tapioca pearls in 1 cup warm water for 20 minutes. Drain.
- Slice bananas into ½-inch chunks.
- Bring 4 cups water to a boil. Add pandan leaves and simmer 8–10 minutes. Remove and discard leaves.
- Stir in drained tapioca pearls so they do not stick.
- Add bananas, sugar, coconut cream, and salt. Simmer gently for 5–6 minutes, until bananas are tender and tapioca is translucent. Stir gently.
- Spoon into bowls and top with peanuts or sesame seeds. Serve warm or chilled.
Notes
- Use ripe but firm bananas so they hold their shape.
- Stir gently after adding bananas.
- Coconut cream gives the best texture.
- Thickens as it cools. Add a splash of water or coconut milk when reheating.
Nutrition
Calories: 188kcal | Carbohydrates: 41g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 125mg | Potassium: 449mg | Fiber: 3g | Sugar: 20g | Vitamin A: 73IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg
