Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseDessert
Recipe Story
origins & traditionsChè Chuối is a beloved Vietnamese sweet soup that epitomizes comfort food in Southeast Asian cuisine. This traditional dessert combines ripe bananas that are gently cooked until they caramelize in their natural sugars, creating a luscious sweetness that pairs beautifully with creamy coconut milk. The addition of tapioca pearls provides a delightful chewy texture that contrasts with the soft bananas. Enhanced with aromatic pandan leaves and a touch of salt to balance the sweetness, this one-pot dessert is often enjoyed warm but can also be served chilled. It represents the Vietnamese philosophy of creating complex flavors from simple ingredients, making it a popular street food and home-cooked treat throughout Vietnam, especially during cooler evenings or as a comforting end to family meals.
Instructions
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Rinse the tapioca pearls under cold water in a colander until the water runs clear. This removes excess starch and prevents clumping during cooking.
In a large pot, bring 4 cups of water to a rolling boil over high heat. Add the rinsed tapioca pearls and stir immediately to prevent sticking. Reduce heat to medium and simmer for 15 minutes, stirring occasionally, until the pearls become translucent with a small white center.
While tapioca cooks, peel the bananas and slice them diagonally into 1-inch thick pieces. Set aside.
Once tapioca pearls are cooked, drain them in a colander and rinse briefly with cold water to stop the cooking process. Set aside.
In the same pot, combine coconut milk, regular milk, and granulated sugar. Heat over medium heat, stirring constantly until the sugar dissolves completely, about 3-4 minutes.
Add the sliced bananas to the coconut milk mixture. Gently simmer for 8-10 minutes until the bananas soften and begin to break down slightly, releasing their natural sweetness.
Return the cooked tapioca pearls to the pot and stir gently to combine. Add salt and vanilla extract, stirring to incorporate.
Continue to simmer for another 3-5 minutes, allowing all flavors to meld together. The consistency should be creamy but still somewhat liquid, as it will thicken upon cooling.
Taste and adjust sweetness if needed by adding more sugar. Remove from heat and let rest for 5 minutes before serving.
Serve warm in individual bowls, garnishing with toasted sesame seeds if desired.
Chè Chuối - Vietnamese Banana Tapioca Coconut Pudding
4.6 (17)
A warm and comforting Vietnamese dessert featuring caramelized bananas in sweet coconut milk with tender tapioca pearls, creating a perfect balance of textures and tropical flavors.
easy
40 min
6 servings
Ingredients
0 of 7 checked
Main Ingredients
- 4 pieces Banana, peeled and sliced diagonally into 1-inch pieces
- 2 cups Coconut, canned full-fat coconut milk
- 1 cups Milk, whole milk or any preferred milk
- 1/2 cups Coconut, small tapioca pearls, dried
Sweeteners
- 6 tablespoons Honey, or granulated sugar
Seasonings
- 1/4 teaspoons Salt
- 1 teaspoons Vanilla Extract
Chef Tips
expert advice•Chef Notes: For the best flavor, choose ripe but firm bananas with yellow peels and small brown spots - they should be sweet but not mushy.
•Burro bananas or saba bananas are traditional choices if available, as they hold their shape better during cooking.
•For a tropical twist, add a few drops of pandan extract or a tied pandan leaf during the coconut milk simmering stage - remove before serving.
•The dessert can be enjoyed hot, warm, or cold depending on preference and weather.
•Some Vietnamese families add a small amount of taro or sweet potato cubes for additional texture and nutrition.
•If the mixture becomes too thick after cooling, simply thin it out with a little warm coconut milk or water when reheating.
Variations & Substitutions
make it your own•You can substitute regular tapioca pearls with sago pearls for a slightly different texture.
•If you prefer a richer dessert, use full-fat coconut milk exclusively instead of mixing with regular milk.
•This dessert is naturally gluten-free and can easily be made vegan by ensuring all ingredients are plant-based.
Storage & Reheating
keeping it freshStorage
Store leftover Chè Chuối in an airtight container in the refrigerator for up to 3 days. The tapioca pearls may absorb more liquid as they sit, so the pudding will thicken considerably. This is normal and does not affect the quality. For best texture, store in individual serving portions to minimize reheating cycles.
Reheating
To reheat, transfer the desired portion to a small saucepan and warm over low heat, stirring gently and frequently. Add 2-3 tablespoons of coconut milk or water to restore the creamy consistency, as the tapioca will have absorbed liquid during storage. Heat until just warmed through, about 3-5 minutes. Avoid boiling as this can cause the bananas to become too soft and the tapioca to become gummy. Alternatively, microwave individual portions in 30-second intervals, stirring between each interval, and adding a splash of liquid to maintain consistency.
