Vietnamese Banana, Coconut, and Tapioca Pudding (Che Chuoi)

This light traditional Vietnamese banana, coconut, and tapioca pudding (che chuoi) was one of my favorite desserts growing up. It’s lightly sweetened and the cooked bananas add the perfect tang. I remember eating this until I couldn’t fit anymore in me. You can serve che chuoi warm or cold so it’s perfect for warming you up on cold mornings or giving you a refresh on a hot summer day!

SERVES: 6
PREP TIME: 5 MINS COOK TIME: 30 MINS TOTAL TIME: 35 MINS

Ingredients

• 1/2 cup tapioca pearls

• 14 ounces coconut milk

• 1/4 cup sugar

• 1 cup water

• 1 pound Vietnamese bananas, or plantains, peeled and sliced

• 1 tablespoon sesame seeds, toasted, optional

Instructions

1. Bring a saucepan with 3 cups of water to a boil. Turn the heat to low and add the tapioca pearls, stirring for 1 minute. Drain well and set aside.

2. In a saucepan, combine coconut milk, sugar and water.

3. Cook on a low heat, stirring for 5 minutes or until the sugar dissolves completely.

4. Add plantains and simmer for about 15-20 minutes until they reach desired softness. Remove from heat and let cool until slightly warm.

5. Add the cooked tapioca pearls and stir. Let cool to thicken.

6. Sprinkle with sesame seeds, if using, when serving.