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Vietnamese Banana Tapioca Pudding (Che Chuoi) Recipe

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4.3 from 12 reviews

Vietnamese Banana Tapioca Pudding, known as Che Chuoi, is a creamy, comforting dessert made with small tapioca pearls, ripe bananas, and rich coconut milk. This traditional sweet soup is gently simmered to create a velvety texture, perfectly balanced with a hint of sweetness and topped with crunchy roasted peanuts for contrast. It’s a simple yet satisfying treat that celebrates the tropical flavors of Vietnam.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 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 tablespoon sugar

Topping

  • Unsalted roasted peanuts, slightly crushed, for garnish

Instructions

  1. Soak Tapioca Pearls: Place the small tapioca pearls in a bowl and cover with plenty of water (about 2-3 cups). Let them soak for 1 hour to soften and prepare for cooking.
  2. Prepare Bananas: Peel the bananas and slice them into 3/4-inch thick pieces. Set aside for later use.
  3. Cook Tapioca: Drain the soaked tapioca pearls. In a medium saucepan, bring 1 cup of water to a boil. Add the drained tapioca pearls, reduce heat to medium-low or medium, and cook while stirring frequently to prevent sticking or scorching. Continue cooking until the tapioca pearls are almost translucent with a tiny white dot remaining in the center, about 4-5 minutes.
  4. Add Coconut Milk and Sugar: Stir in the coconut milk and sugar into the saucepan. Cook the mixture, stirring occasionally, until the tapioca pearls turn fully transparent and the mixture nearly reaches a boil. Add extra coconut milk if you prefer a thinner consistency.
  5. Simmer with Bananas: Gently fold in the banana slices and let the pudding simmer for 2-3 minutes. This softens the bananas slightly and allows the flavors to meld. Taste the pudding and add more sugar if desired.
  6. Serve and Garnish: Spoon the banana tapioca pudding into serving glasses and sprinkle the tops with slightly crushed unsalted roasted peanuts for a delightful crunchy finish.

Notes

  • Soaking the tapioca pearls helps reduce cooking time and gives them a perfect soft texture.
  • You can use ripe plantains as a substitute if bananas are unavailable.
  • Adjust the sweetness according to your preference by adding more or less sugar.
  • For a thinner pudding, add more coconut milk during cooking.
  • Serve warm or chilled based on your liking; chilling will thicken the pudding more.
  • Unsalted peanuts maintain the balance of sweet and salty flavors without overpowering the dessert.
  • Author: Monica
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vietnamese

Find it online: https://monicarecipes.com/vietnamese-banana-tapioca-pudding-che-chuoi-recipe/