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    Home » Recipes » Desserts & Sweets

    Vietnamese Banana Tapioca Pudding (Chè Chuối)

    Published: Aug 4, 2015 · Modified: Aug 27, 2024 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Vietnamese Banana Tapioca Pudding {Chè Chuối} | The Good Hearted Woman

    Chè Chuối (pronounced “chair chewy”) is a delightfully sweet dessert made of tapioca pearls, rich coconut cream, and bananas. Ready in under an hour, this easy-to-make dessert is traditionally served warm, but is delicious chilled as well.

    Vietnamese Banana Tapioca Pudding (Chè Chuối) in a small ramekin on an old wooden bench.
    Jump to:
    • What's the Story Behind this Recipe?
    • Ingredients
    • How to Make Banana Tapioca Pudding
    • Vietnamese Banana Tapioca Pudding (Chè Chuối)

    What's the Story Behind this Recipe?

    Mr. B and I always pay careful attention to the dishes we enjoy whenever we travel. After our trip to Hawaii, we had a long list of recipes we wanted to recreate when we returned home. Vietnamese Banana Tapioca Pudding, topped with velvety coconut cream, was second on our list. (First on the list? These amazing Kahuku Shrimp!)

    After a little research (and some trial and error), we've come up with a good reproduction of the original, albeit with some minor alterations. The most glaring of these changes is that we chose to omit a thin layer of sweet rice between the tapioca and the coconut cream. Leaving this layer out goes a long way to simplifying the process; however, it does add a pleasing textural element, so if you want to include the extra step, it might be worth the effort to you. 

    Ingredients

    • Bananas: The version we enjoyed in Honolulu included Hawaiian Apple Bananas, which are difficult to find outside Hawaii. This recipe calls for regular bananas, but if you have access to Apple Bananas, by all means use them instead. (Baby bananas can also be used.)
    • Tapioca pearls: Tapioca pearls are available in a wide variety of sizes, ranging from 1 mm to 8mm. You want to use small tapioca pearls for this recipe.
    • Coconut milk: Use full-fat, unsweetened coconut milk for this recipe. (Do not lite coconut milk, because it does not contain enough coconut cream. Likewise, do not use coconut cream, as it is only cream, with no liquid.)
    • Granulated sugar
    • Vanilla
    • Kosher salt
    • Finely chopped peanuts or cashews
    • Grated coconut
    • Mint leaves

    How to Make Banana Tapioca Pudding

    The first thing you need to do is divide the coconut milk, which sounds a lot more complicated than it really is. You will need 3 small bowls for this step.

    Open the can of coconut milk. DO NOT shake the can before opening.

    1. Pour the thin coconut liquid into one small bowl. You can also just leave the liquid in the can, but removing at least some of it first makes it much easier to scrape out the coconut cream.
    2. Scrape the coconut cream into a second small bowl.
    3. Measure out ½ cup of the coconut liquid from the first bowl into a third bowl. To this bowl, add 2 tablespoons of the coconut cream and mix with a small whisk or fork to combine.
    4. To the bowl containing the remaining coconut cream, add the remaining coconut liquid from the first bowl and whisk to combine.

    At this point, the first bowl should be empty, and you will have one bowl that is primarily coconut cream, and one that is thinner coconut liquid. Set everything aside.

    Cut bananas into ¾-1 inch pieces. Set aside.

    In a medium saucepan, bring the water to a boil over medium heat. Add the tapioca and reduce heat. Simmer for 12 to 14 minutes, until the tapioca nearly cooked, stirring occasionally to prevent sticking.

    Do not overcook: at this point, the tapioca should be thick, and individual pearls should be clear on the outside, and have a very small dot of white in the middle.

    Add the salt and the thinner coconut liquid mixture the tapioca, and stir to combine. Increase heat to medium until tapioca mixture begins to simmer, then stir in the banana pieces. Reduce heat and simmer for until the bananas are tender, about 2 minutes.

    Remove from heat and stir in the vanilla. Add sugar one or two teaspoons at a time, tasting between additions, until it is sweetened to your tastes.

    To toast coconut, place ½ cup sweetened flaked coconut in a small ungreased non-stick pan. Cook over medium heat, stirring constantly, until the coconut is lightly browned.

    Immediately remove from pan and cool on paper towels.

    Collage: untoasted and toasted coconut.

    Distribute individual servings of banana-tapioca mixture into small bowls. Pour a thin layer of the prepared coconut cream over the top of each serving.

    Garnish with finely chopped nuts, toasted coconut, and mint leaves. Serve warm.

    If you want your garnishes to sit up on top of the coconut cream (instead of sinking into it), allow everything to cool a bit before you finish placing the toasted coconut, etc.

    Overhead shot of Vietnamese Banana Tapioca Pudding (Chè Chuối) in a small ramekin on an old wooden bench.

    Did you like this Vietnamese Banana Tapioca Pudding recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below in the comments section! You can also stay in touch with us by following us on Pinterest, Facebook, and Instagram.

    Vietnamese Banana Tapioca Pudding (Chè Chuối) in a small ramekin on an old wooden bench.

    Vietnamese Banana Tapioca Pudding (Chè Chuối)

    Chè Chuối (pronounced “chair chewy”) is a delightfully sweet dessert made of tapioca pearls, coconut milk, and bananas. Ready in under an hour, this easy-to-make dessert is traditionally served warm, but is delicious chilled as well.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert
    Cuisine: Vietnamese
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time:30 minutes minutes
    Cook Time:15 minutes minutes
    Total Time:45 minutes minutes
    Servings: 8 servings
    Calories: 177kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 medium skillet
    • 3 Small Bowls

    Ingredients

    US Customary - Metric
    • 3 cups water
    • ⅓ cup small tapioca pearls
    • 4 medium bananas
    • 13.5 ounces coconut milk whole fat
    • ¼ teaspoon salt
    • 1 teaspoon vanilla
    • 1 Tablespoons sugar or more
    Garnish:
    • Finely chopped peanuts or cashews
    • Toasted coconut See below
    • Mint leaves

    Instructions

    Divide the Coconut Milk

    • You will need 3 small bowls for this step.
      Open the can of coconut milk. DO NOT shake the can before opening.
    • Pour the thin coconut liquid into one small bowl. 
      You can also just leave the liquid in the can, but removing at least some of it first makes it much easier to scrape out the coconut cream.
      Scrape the coconut cream into a second small bowl.
    • Measure out ½ cup of the coconut liquid from the first bowl into a third bowl. To this bowl, add 2 tablespoons of the coconut cream and mix with a small whisk or fork to combine.
    • To the bowl containing the remaining coconut cream, add the remaining coconut liquid from the first bowl and whisk to combine.
      At this point, the first bowl should be empty, and you will have one bowl that is primarily coconut cream, and one that is thinner coconut liquid.

    Prepare the Banana-Tapioca

    • Cut bananas into ¾-1 inch pieces. Set aside.
    • In a medium saucepan, bring the water to a boil over medium heat.
      Add tapioca and reduce heat.
      Simmer for 12 to 14 minutes, until the tapioca nearly cooked, stirring occasionally to prevent sticking.
      Do not overcook: at this point, the tapioca should be thick, and individual pearls should be clear on the outside, and have a very small dot of white in the middle.
    • Add the salt and the coconut milk mixture from Bowl #3 and to the tapioca stir to combine.
    • Increase heat to medium. When the tapioca mixture begins to simmer, add the banana pieces and stir.
      Reduce heat and simmer for until the bananas are tender, about 2 minutes. Remove from heat and stir in the vanilla.
    • Add sugar one or two teaspoons at a time, tasting between additions, until it is sweetened to your tastes.

    Toasted the Coconut

    • To toast coconut, place ½ cup sweetened flaked coconut in a small ungreased skillet.
      Cook over medium heat, stirring constantly, until coconut is lightly browned.
    • Immediately remove from pan and cool on paper towels.

    Assemble & Serve

    • Distribute individual servings of banana-tapioca mixture into small bowls.
      Pour a thin layer of prepared coconut cream over the top of each serving.
    • Garnish with finely chopped nuts, toasted coconut, and mint leaves. Serve warm.
      If you want your garnishes to sit up on top of the coconut cream (instead of sinking into it), allow everything to cool a bit before you finish placing the toasted coconut, etc.

    Notes

    Bananas: The version we enjoyed in Honolulu included Hawaiian Apple Bananas, which are difficult to find outside Hawaii. This recipe calls for regular bananas, but if you have access to Apple Bananas, by all means use them instead. (Baby bananas can also be used.)
    Tapioca pearls: Use small tapioca pearls.
    Coconut milk: Use full-fat, unsweetened coconut milk.

    Nutrition

    Serving: 1serving | Calories: 177kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 84mg | Potassium: 318mg | Fiber: 2g | Sugar: 9g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    1. Jessi says

      December 03, 2017 at 1:30 pm

      Would large tapioca pearls work?

      Reply
      • Renée ♥ says

        December 04, 2017 at 3:10 pm

        It would definitely yield a different product, but in theory, I'm sure they would work. You'd have to adjust the cooking time though.

        Reply
    2. Raz says

      August 16, 2015 at 1:24 pm

      hmm.. looks delicious! x

      Reply
    3. Susannah says

      August 06, 2015 at 9:58 am

      Now my mouth is watering... Thanks... 😉

      Reply
    4. Create/Enjoy says

      August 04, 2015 at 9:23 pm

      Beautiful! And sounds delicious! I love trying new combinations and ingredients like this!

      Reply
    5. Jen says

      August 04, 2015 at 8:50 pm

      Hong Phat Food Center on 82nd has apple bananas right now... Just sayin'. 🙂

      Reply
    6. Jenni says

      August 04, 2015 at 8:48 pm

      My husband would flip his lid if I made this for him. He loves everything that you put in this dish... and, I'm with you on the toasted coconut. Good call!

      Reply
    7. Angie Agerter says

      August 04, 2015 at 4:56 pm

      This looks and sounds good, but I am not a fan of tapioca, so I am leery of actually trying it.

      Reply
      • Renée ♥ says

        August 04, 2015 at 5:34 pm

        I totally understand, Angie. In my experience, tapioca is a little like cilantro in that people have very strong opinions one way or the other about its palatability.

        Reply
    8. Ali says

      August 04, 2015 at 1:19 pm

      Pretty much anything with coconut milk in it, I can get behind. 🙂

      Reply
    9. Marlynn @UrbanBlissLife says

      August 04, 2015 at 12:01 pm

      Lovely presentation, Renee! If I could eat bananas, I would be all over this since I LOVE coconut. It sounds delicious!

      Reply
    10. Danielle says

      August 04, 2015 at 11:54 am

      Perhaps its just because its lunchtime, but WOW does this sound good. I'm going to pin this recipe for later, thanks for sharing! Great addition with the toasted coconut, YUM!!

      Reply

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    Hi, I'm Renée!

    Welcome to The Good Hearted Woman — a cozy corner of the internet where comfort food meets modern life. From heirloom recipes and easy weeknight dinners to seasonal dishes, homemade breads, and potluck favorites, we share the kind of food that brings people together.

    When we’re not in the kitchen, you’ll find us hosting guests at Parkside Acoustic Bed & Breakfast, our music-themed B&B in Ashland, Oregon — where good food and warm hospitality go hand in hand.

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