Banana and Coconut Tapioca Pudding
Mar 08, 2025 05:48 AM
A popular sweet dessert in many Vietnamese homes is this Coconut Tapioca Pudding (called Chè Chuối), served with sliced bananas and sprinkled with toasted peanuts. It’s a creamy and comforting dessert which can be served warm or cold, and it suits any occasion, be it a last-minute dessert (it takes 15 minutes to make) or for a special occasion such as Chinese New Year.
Tapioca pudding is made by cooking small tapioca pearls in sweetened coconut milk until they turn translucent. As they cook, the tapioca pearls release their starch to thicken the liquid, making the mixture creamy and pudding-like.
In some countries, these small tapioca pearls are called sago, and the dessert is accordingly known as sago pudding.
These tiny white tapioca pearls should not be confused with the larger tapioca pearls used to make Bubble Tea or Boba.
A Vietnamese-style tapioca pudding is traditionally served with sliced fresh bananas and sprinkled with crushed toasted peanuts for some crunch and texture. Ripe mango and jackfruit are also popular options, as is cooked taro.
Ingredients:
For the Coconut Tapioca Pudding
- 500 ml (2 cups) water
- 500 ml (2 cups) coconut milk
- 55–110 g (1/4 to 1/2 cup) caster sugar, to taste
- 120 g tapioca pearls (sago)
To Serve
- bananas, thickly sliced
- 1/2 cup unsalted peanuts, toasted and crushed
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
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