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Bowl of creamy Chè Chuối banana coconut pudding with tapioca pearls
Sweet and salty coconut banana soup

Chè Chuối (Vietnamese Banana Tapioca Pudding)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
This dessert is a balancing act of textures (viscosity) and flavors. The tapioca pearls provide chewiness (gelatinized starch), while the coconut milk offers a fat-rich emulsion. The critical component is salt, which acts as a flavor potentiator, suppressing bitterness and making the sweetness of the bananas and sugar appear more vibrant.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Heavy-Bottomed Pot: Tapioca and coconut milk burn easily (scorch). A thick base distributes heat evenly.
  • Fine Mesh Sieve: For rinsing the tapioca pearls after par-boiling to remove excess starch slime.

Allergen Information

⚠️ Peanuts

Instructions

1 ✓

Boil tapioca until translucent center appears. Rinse.

Tip: Rinsing removes excess surface starch. Without rinsing, the pudding will develop a gluey, mucilaginous texture.
2 ✓

Simmer coconut base with bananas.

Tip: Salt is chemically essential here to bridge the flavor gap between the savory coconut fat and the fructose in the fruit.
3 ✓

Combine and finish.

Tip: Peanuts are not just garnish; they provide a necessary textural interrupt to the soft pudding.

Recipe FAQ

What bananas to use?
Ideally "Chuối Xiêm" (small Thai bananas). If using Cavendish, choose slightly under-ripe ones so they don't turn to mush.
Why rinse the tapioca?
To prevent the pudding from becoming a gluey, thick paste. You want distinct pearls in a creamy sauce.
Serve hot or cold?
Either! Warm is comforting in winter; chilled is refreshing in summer.

Ingredients

  • 3 ripe Bananas (firm but ripe)
  • 0.5 cup Small Tapioca Pearls
  • 1.75 cups Coconut Milk (full fat)
  • 2 cups Water
  • 0.33 cup Sugar
  • 0.25 tsp Salt
  • 2 tbsp Roasted Peanuts (crushed)