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Vietnamese Banana Coconut And Tapioca Dessert Recipe

Chè Chuối Recipe (Vietnamese Banana, Coconut and Tapioca Dessert)

Looking for a sweet recipe that is tasty, healthy, and easy to make? Chè chuối, a Vietnamese banana, coconut, and tapioca dessert is the perfect option!
5 from 2 votes
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Course: Dessert
Cuisine: Vietnamese
Keyword: Chè Chuối, Vietnamese Banana, Coconut and Tapioca Dessert
Level of Difficulty: Easy
Dietary Preference: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 287kcal

Equipment

  • Pot
  • Knife
  • Chopping Board
  • Ladle
  • Sieve
  • Spoon
  • Mortar and pestle

Ingredients

  • 6 Siamese bananas
  • 3 tablespoons sugar
  • 0.5 teaspoon salt
  • 0.8 cups coconut milk
  • 0.4 cups water
  • 4 tablespoons small tapioca pearls
  • 4 pandan leaves
  • 2 tablespoons roasted peanuts
US Customary - Metric

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.
    When the water is warm, pour in the coconut milk and gently stir to combine. Add a little salt.
    Water And Add The Pandan Leaves
  • 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 warming the dessert. 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