Vietnamese Banana Tapioca Pudding {Chè Chuối}
Tapioca, banana, coconut cream create a delightfully sweet finish in this Vietnamese Banana Tapioca Pudding (Chè Chuối).
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Servings: 8 servings
Calories: 177kcal
Ingredients
- 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
Prepare Coconut Cream & Milk
- (This looks WAY more complicated than it really is.)You will need 3 small bowls for this. In the end, you will have one bowl of coconut milk with a little coconut cream in it for adding directly to the pudding, one bowl of coconut cream with a little coconut milk in it for topping the finished tapioca mixture, and one empty bowl. Proceed as follows:Open the can of coconut milk. (DO NOT shake the can before opening.)Bowl #1 - Pour out the thin coconut milk/liquid from the can into this bowl.Bowl #2 - Scrape the coconut cream from the can into this bowl.Bowl #3 - Measure out ½ cup coconut milk from Bowl #1 and put it in this empty bowl. Add 2 tablespoons of the coconut cream from Bowl # 2 and set aside.Add the remaining coconut milk from Bowl #1 to the remaining coconut cream in Bowl #2. Stir until smooth. Stir in 2 tablespoons of sugar and set aside. (Bowl #1 should now be empty.)
Prepare Pudding
- Cut bananas into ¾-1 inch pieces. Set aside.
- In a medium pot, 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.
- Stir in vanilla. Add sugar one or two teaspoons at a time, tasting between additions, until it is sweetened to your tastes.
Toasted Coconut:
- To toast coconut, place ½ cup sweetened flaked coconut in a small ungreased non-stick pan. Stirring constantly, cook over medium heat until coconut is lightly browned. Immediately remove from pan and cool on paper towels.
To Serve:
- Distribute individual servings of banana-tapioca mixture into small bowls. Pour a thin layer of prepared coconut cream (from Bowl #2) over the top of each serving. Garnish with finely chopped nuts, toasted coconut, and mint leaves. Serve warm.
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.
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