How to make Vietnamese banana, tapioca, & coconut pudding, or Chè Chuối! You seriously can’t go wrong with this banana coconut dessert! It’s a tropical paradise in one cup 🍌🥥🌴
📝 Ingredients
Servings: 3–4
⏱ Time: ~1 hr
For different servings, multiply ingredients accordingly.
🍌 Banana & Tapioca
- 5–6 Thai bananas
- 10 oz coconut cream
- ⅓ cup tapioca pearls
- ⅓ cup squiggly tapioca
- 1.5 cups water
- ¼ cup sugar (adjust to taste)
- 1 tsp salt
- 3–4 pandan leaves
✨ Garnish
- Sesame seeds
- Peanuts
👩🍳 Directions
- Soak the tapioca pearls and squiggly tapioca in boiling water, stirring occasionally for about 20 minutes.
- In a pot, combine 1.5 cups of water with pandan leaves and let it simmer for 20 minutes.
- While that simmers, cut the bananas into your desired size.
- Drain the soaked tapioca and add it to the pandan-infused water.
- Add coconut cream, bananas, sugar, and salt to the pot. Mix well.
- Let it simmer for another 10–15 minutes until thickened.
- Remove pandan leaves and serve warm, topped with sesame seeds and peanuts!
Tamonde 