Vietnamese Banana Tapioca Pudding (Che Chuoi)
Banana Tapioca Pudding (Che Chuoi) is an excellent Vietnamese dessert to use up extra bananas in your kitchen. The creamy coconut soup, fruity scent of bananas, and slightly chewy tapioca pearls are some of the things to like about this delicious dessert.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup small tapioca pearls ((about 1.75 oz))
- 5-6 bananas ((about 16-20 oz))
- 1 cup water
- 1 cup coconut milk
- 1 tablespoons sugar
- unsalted roasted peanuts, slightly crushed
Instructions
- 1
Soak tapioca pearls in plenty of water (about 2-3 cups) for an hour.
- 2
Peel and slice bananas into 3/4-inch thick slices. Set aside.
- 3
Drain tapioca pearls. In a saucepan, bring 1 cup of water to a boil, add tapioca pearls and lower the heat to medium low - medium. Cook and stir frequently to prevent scorching until tapioca pearls are almost clear, some may have a tiny white dot in the center (about 4-5 minutes).
- 4
Add coconut milk and sugar, stir and cook until the tapioca pearls are all transparent and the mixture comes to a near boil. You can add more coconut milk if you want a thinner soup.
- 5
Add banana slices, stir gently and let the mixture simmer for 2-3 minutes until bananas are slightly soft and flavors come together. Taste and add more sugar to your liking.
- 6
Divide banana tapioca pudding into serving glasses and sprinkle with roasted peanuts.