Chè Chuối (Vietnamese Banana Coconut Tapioca Pudding)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
188 kcal
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Cuisine
Vietnamese
Chè Chuối (Vietnamese Banana Coconut Tapioca Pudding)
Description
This Chè Chuối pudding begins by soaking small tapioca pearls to shorten cooking time and prevent clumping. Pandan leaves steep in boiling water to impart a fragrant, herbaceous note characteristic of Southeast Asian desserts, after which they are discarded. The soaked tapioca, sliced firm yet ripe Thai bananas, coconut cream, sugar, and salt are gently simmered until bananas soften and tapioca pearls turn translucent, providing a smooth, thick consistency.
The pudding blends creamy coconut richness with the natural sweetness of bananas and the unique aroma of pandan. Tapioca pearls add a tender, chewy contrast, making the dessert texturally interesting. It can be served hot or cold, fitting different preferences or seasons.
Toppings of roughly crushed roasted peanuts or roasted sesame seeds create a textural counterpoint with a toasty flavor. The pudding thickens as it cools, and a splash of coconut milk or water can be added when reheating to reach the desired consistency.
Using ripe but firm bananas helps them hold their shape during cooking, and gentle stirring when bananas are added prevents them from breaking down. Opting for full-fat coconut cream enhances the pudding's rich texture.
Ingredients
- 4 cups water
- 3 pandan leaves or ½ teaspoon clear pandan extract, rinsed and tied into knots
- 1 (13.5 oz) coconut cream canned
- 1½ pounds Thai bananas about 8 small bananas, or plantains
- 3 tablespoons sugar
- ¼ teaspoon salt
- ⅓ cup tapioca pearls small
Toppings
- peanuts roasted, roughly crushed
- sesame seed roasted
Instructions
- Soak the tapioca pearls in 1 cup of warm water for 20 minutes, then drain.While the pearls soak, slice the bananas into ½-inch chunks.
- In a medium saucepan, bring 4 cups of water to a boil. Add pandan leaves and let it simmer for 8–10 minutes to infuse the flavor, then remove and discard the leaves.
- Stir in the drained tapioca pearls and give it a quick stir so they don’t stick to the bottom.
- Add the banana chunks, sugar, coconut cream, and salt. Simmer gently for 5–6 minutes, or until the bananas are tender and the tapioca pearls turn translucent. Taste and adjust the sweetness if needed.
- Spoon into bowls and top with crushed roasted peanuts or sesame seeds. Enjoy warm or chilled!
Notes
- Choose ripe yet firm bananas to prevent them from disintegrating during cooking.
- Stir gently after adding bananas to preserve their shape.
- Use full-fat coconut cream for a rich and creamy texture.
- The pudding thickens when cooled; thin with a splash of water or coconut milk when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 125mg | 5% |
| Potassium | 449mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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