Vietnamese Tapioca Pudding (che chuoi chung)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
557 kcal
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Course
Dessert
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Cuisine
Vietnamese
Vietnamese Tapioca Pudding (che chuoi chung)
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Vietnamese Tapioca Pudding or che chuoi chung is a non-dairy tapioca pudding with bananas that’s typical in Vietnam. It’s almost like a soup and the flavor is bananas (pun intended). This recipe is Vegan, AIP and Paleo.
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Ingredients
- 1/4 cup small tapioca pearls
- 1/2 cup honey Maple syrup is a good substitute
- 1 can coconut milk
- 1 can coconut cream
- 1 1/2 teaspoons salt
- 8 Thai bananas 4 regular Bananas, cut into 1/4-1/2 inch thick slices
Toppings
- 1/4 cup toasted coconut chips
- 1 tablespoon toasted sesame seeds optional, AIP Reintroduction
- coconut cream
- Additional Bananas sliced
Instructions
- Bring 1 quart water to the boil in a saucepan. Add tapioca, stirring to separate pearls, and boil vigorously for 4 minutes or until slightly softened. Strain and rinse under cold water and set aside.
- Meanwhile add the honey, coconut milk and cream in a stockpot over high heat. Bring to the boil, stirring to dissolve honey. Reduce heat, bring to a simmer.
- Once the coconut milk mixture is simmering, add tapioca pearls and bananas then bring to a boil. Reduce heat to medium and let simmer for while stirring frequently for 15 minutes or until bananas have started to break down and the coconut milk mixture has thickened. Stir frequently otherwise the tapioca will sink to the bottom of the pan, stick and burn.
- Divide among bowls or glasses. Drizzle with coconut cream and scatter with coconut chips and/or sesame seeds to serve. And add additional banana slices to garnish.
Notes
- To toast the sesame seeds and coconut flakes, add them to a small, dry frying pan. Cook over low heat, stirring occasionally, until just beginning to brown.
- Don’t get Cassava pearls. They cook differently than Tapioca Pearls. Cassava pearls will just disintegrate with this cooking method.
- Make sure to get quick cooking tapioca pearls.
- Traditionally, this dessert is served with sweetened coconut cream and toasted sesame seeds. Sesame seeds are a reintroduction, so I give the option of using toasted coconut chips. Additionally, I didn’t sweeten the coconut cream as this is already a very sweet dessert.
- This dessert works best with Thai Bananas as they are a little bit denser. The regular bananas will break down more during cooking.
- While this dessert is the Vietnamese version of tapioca pudding, it’s much soupier. Don’t be alarmed if it’s not the texture of the tapioca pudding you are used too. That’s exactly the way it’s supposed to be.
- I used this brand of coconut milk and coconut cream. Please be aware that Aroy-D, Savoy and most coconut milk are no longer AIP compliant. They have emulsifiers that help keep the coconut milk from separating which also helps the panna cotta from separating. If you still want to make this recipe with AIP compliant coconut milk/cream then please be prepared for your pudding to separate.
Nutrition Information
Show Details
Serving
1serving
Calories
557kcal
(28%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
36g
(55%)
Saturated Fat
31g
(155%)
Sodium
595mg
(25%)
Potassium
921mg
(26%)
Fiber
6g
(24%)
Sugar
42g
(84%)
Vitamin A
101IU
(2%)
Vitamin C
16mg
(18%)
Calcium
28mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 557kcal | 28% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 31g | 155% |
| Sodium | 595mg | 25% |
| Potassium | 921mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 42g | 84% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 16mg | 18% |
| Calcium | 28mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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