Vietnamese Banana Pudding (with Coconut and Tapioca Pearls) - Che Chuoi
This is an authentic and traditional Vietnamese banana pudding recipe that is popular made from bananas, coconut cream, and tapioca pearls. It can be served warm or chilled that takes less than 30 minutes to make.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup of warm water
- 4 cups of water
- 3 tablespoons of tapioca pearls
- 1 14-ounce can of coconut cream
- 3 cups on plantains
- 4 cups of water
- salt (to taste)
Instructions
- 1
Put 1 cup of warm water in a bowl and add in tapioca pearls. Allow to soak for 20 minutes.
- 2
Prepare plantains by peeling them and cutting them into ½ chunks. Set aside.
- 3
On a stove, put 4 cups of water and bring to a boil. Add in the banana chunks.
- 4
Drain the tapioca pearls in cold water and add into the the pot. Allow to simmer for 3 minutes or until the tapioca pearls turn an opaque translucent color.
- 5
Next, add in sugar and coconut cream. Continue stirring gently to combine for another 3 minutes until simmering.
- 6
Add salt to taste.
- 7
Add toppings as desired.