How about surprising yourself with this Vietnamese dessert made with tapioca pearls, banana and coconut milk? With few ingredients and easy to prepare, the success of this tapioca pudding recipe is guaranteed.
How to make Banana and Coconut Tapioca Pudding
One of the most common types of Vietnamese dessert is sweet soups (Chè in Vietnamese). We tried many versions of Chè during our trip to Vietnam, but Chè Chuối is certainly one of my favourite desserts in Vietnam.
Chè Chuối’s recipe includes tapioca pearls, coconut milk, sugar and ripe bananas, the texture is like pudding. What I like most about this version is the simplicity of the recipe and the possibility of using ripe bananas that are almost spoiling in the fruit bowl. These ripe bananas are key to bring aroma and sweetness to the dessert.
Another point that makes me love this recipe is that in Brazil, we know very few recipes with tapioca pearls, the most famous is cooked with wine, cinnamon and cloves, called “Wine Sagu”, typical in Southern Brazil. Therefore, this recipe is so surprising and still made with ingredients that are also typical in my home country.
Banana and Coconut Tapioca Pudding
- 1/2 cup tapioca pearls
- 5-6 ripe bananas
- 1 cup water
- 2 cup coconut milk
- 3 tbsp sugar
- 1 pinch salt
- roasted peanut – roughly ground
- Soak the tapioca pearls in water for 20 minutes.
- Meanwhile, cut the bananas into thin slices and place them in a bowl. Cover the banana slices with sugar and marinate.
- In a deep pan, boil 1 cup of water. Drain the tapioca pearls and add to the pan. Stir and cook for approx. 15 minutes.
- Add the banana slices with sugar, coconut milk and a pinch of salt.
- Cook for another 5 minutes.
- Taste and adjust the sugar.
- Split into bowls
- Sprinkle some roasted peanuts on top.
- It can be served hot or cold.
- For the cold version, when placing it in the refrigerator to cool down, cover the bowls so as not to dry out.
- You can also serve it on top of shaved ice.
Featured Photo © Hungry Huy