Che Chuoi - Coconut and banana pudding Recipe

Traditional Vietnamese dessert made of tapioca and coconut pudding with ripe bananas and peanuts

  • Preparation
    45mins
  • Cooking time
    25mins
  • Rest time
    0mn
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Ingredients

Pour people
  • Part one of the recipe
  • Tapioca grain(s) : 100 g
  • Water : 250 cl
  • Unsweetened coconut milk : 200 cl
  • Caster sugar : 100 g
  • Part two of the recipe
  • Banana(s) : 6 whole
  • Chopped peanuts : 120 g

Method

  • 1. PART ONE OF THE RECIPE

    Soak tapioca pearls in plenty of water (about 2-3 cups) for an hour.

    Peel and slice bananas into 3/4-inch thick slices. Set aside.


  • 2. PART TWO OF THE RECIPE

    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).

    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.

    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.

  • 3. FOR THE GARNISH(ES)

    Divide banana tapioca pudding into serving glasses and sprinkle with roasted chopped peanuts.

Chef's tip

«for a different flavour, try adding other spices like cinnamon or cardamom pods to your pudding»

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