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Vietnamese Banana Coconut And Tapioca Dessert Recipe

Vietnamese Banana, Coconut and Tapioca Dessert (Chè Chuối)

Looking for a sweet treat that is tasty, healthy, and easy to make? Vietnamese banana, coconut, and tapioca dessert is the perfect option!
5 from 2 votes
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Course: Dessert, Snack
Cuisine: Vietnamese
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 287kcal

Ingredients

  • 6 Siamese bananas
  • 3 tablespoons sugar
  • 0.5 teaspoon salt
  • 0.8 cups (200 milliliters) coconut milk
  • 0.4 cups (100 milliliters) water
  • 4 tablespoons small tapioca pearls
  • 4 pandan leaves
  • 2 tablespoons roasted peanuts

Instructions 

  • Cut the bananas into even slices
    Cut The Bananas
  • Season them with sugar and mix well. Let them rest for 20 to 30 minutes.
    Add Tablespoon Of Sugar And Mix
  • Soak the tapioca pearls in warm water for 20 minutes.
    Soak The Tapioca Pearls
  • Crush the roasted peanuts coarsely using the mortar and pestle. Do not crush them too finely.
    Crush The Roasted Peanuts
  • Fill a pot with water and add the pandan leaves.
  • Cook them for about 5 minutes.
    Water And Add The Pandan Leaves
  • When the water is warm, pour in the coconut milk and gently stir to combine.
  • Add a little salt.
  • Continue to cook for 5 minutes, then remove the leaves.
    Remove The Leaves
  • The tapioca pearls should have swollen up at this point. Drain them with a sieve.
    Drain Them With A Sieve
  • Add the drained tapioca pearls to the soup and season with sugar.
  • Cook for 15 minutes or until the pearls become transparent and have come to the ideal size.
    Add The Drained Tapioca Pearls
  • Add the banana slices and cook them for another 5 minutes. Then, cut the heat.
    Add The Banana Slices
  • Ladle the soup into a bowl and sprinkle some roasted peanuts on top.
  • Enjoy!
    Roasted Peanuts On Top Enjoy

Video

Notes

  • The total time is estimated based on 5 servings.
  • Remember to stir frequently during cooking. Otherwise, the tapioca pearls will stick to the bottom of the pot.
  • Do not cook the soup for too long after adding the bananas, as doing so will cause them to turn mushy.
  • If you prefer a thicker soup, adding a little tapioca starch is a great idea. First, combine the starch with some water. Slowly add the mixture to the pot, stirring continuously until the soup thickens.
  • You can enjoy this dessert chilled or warm.
  • The amount of sugar I used in the recipe is ideal for warm Che Chuoi. If you want to serve it chilled with some ice cubes, I recommend adding a bit more sugar.
  • If you can't get your hands on pandan leaves (fresh, frozen, or dried), vanilla powder or pandan flavoring are acceptable substitutes.

Nutrition

Calories: 287kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 257mg | Potassium: 623mg | Fiber: 4g | Sugar: 25g | Vitamin A: 91IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 2mg