Che Chuoi is a delightful Vietnamese dessert that features tapioca pearls, sweetened coconut milk, and sliced bananas. It can be served warm or cold and is a delicious way to end any meal.
What is che chuoi?
Chè refers to any traditional sweet Vietnamese dessert, pudding, drink or soup.
There are many varieties of che, including che ba mau (3 colors che/cendol), bocha (bubur cha cha), and a myriad of others.
Che chuoi is a Vietnamese sweet dessert pudding consisting of bananas, tapioca pearls in coconut milk.
What are tapioca pearls?
Tapioca pearls are made from the starch extracted from the cassava plant.
They come in various sizes, ranging from tiny small white pearls (used in Mango Pomelo Sago), to large pearls that you can enjoy in your bubble tea.
Why you'll love this recipe
Easy to make! There's minimal cooking involved, and only consists of boiling water.
It's a naturally vegan, dairy free and gluten-free dessert.
Delicious and refreshing for a hot summer day: no need to turn on the oven for this dessert.
Make ahead of time: store it in the fridge for any last minute guests.
Ingredients you'll need
- white tapioca pearls: small, round beads that are sold dry in packages
- water
- coconut milk: use a canned full-fat coconut milk for the best flavor
- pandan leaf: also known as screwpine; adds a vanilla-like scent and flavor to the dessert; you can find pandan leaf frozen in packages in Asian supermarkets; if you can't find it, add a splash of vanilla extract or pandan syrup for a similar effect
- granulated sugar
- sea salt
- bananas: traditionally Vietnamese bananas are used which can be hard to find; for convenience, you can use regular banana
Garnish: optional
- roasted peanuts: crushed
- sesame seeds: black or white
You can find all these ingredients at Asian grocery stores or supermarkets.
How to make che chuoi
Cook the tapioca pearls:
Pour 3 cups water to a small saucepan and bring it up to a boil over high heat.
Add in tapioca pearls and give it a stir.
Cover with a lid, turn off the heat, and let it sit on the stove undisturbed for 15 minutes.
Remove the lid, give the tapioca pearls a stir and strain into a sieve.
Place the drained tapioca pearls into a bowl.
Prepare the coconut milk:
Combine coconut milk, sugar, salt and knotted pandan leaf into a small saucepan.
Bring mixture to a simmer over medium heat.
Once the sugar has dissolved, remove from heat.
Remove pandan leaf and pour coconut milk into the tapioca pearls.
Give everything a stir.
Add in sliced bananas and stir to combine.
To serve, ladle into a serving bowl or glass.
Top with additional banana, crushed roasted peanuts and black sesame seeds.
How to serve
Serve Vietnamese Banana Tapioca dessert warm or chilled.
It would be a great pairing after a banh mi (Vietnamese sandwich), bun (rice vermicelli noodles), or bun bo hue (spicy Vietnamese beef noodle soup).
How to store
Store any leftovers covered in an airtight container in the fridge for up to 2 days.
Do not freeze this dessert as the tapioca pearls texture will change in consistency.
Expert tips
You can make the banana tapioca dessert ahead of time. Just be sure to give it a stir before serving.
After sitting for a while, the dessert may thicken -- if it's too thick, add a splash of coconut milk to loosen.
Other Asian dessert recipes you may like
Be sure to check out these recipes:
Bubur Cha Cha (Malaysian Coconut Milk Dessert)
Mango Pomelo Sago Pudding 楊枝甘露
Banana Miso White Chocolate Doughnuts
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Che Chuoi (Vietnamese Banana Tapioca Dessert)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Tapioca pearls:
- 3 C water
- ¼ C small tapioca pearls
Coconut milk:
- 1 C coconut milk
- 1 pandan leaf knotted
- 2 tablespoon granulated sugar
- pinch sea salt
- 1-2 ripe bananas sliced, depending on how large they are
Garnish:
- 1 tablespoon roasted peanuts crushed
- 1 tablespoon black sesame seeds
Instructions
Cook the tapioca pearls:
- Pour 3 cups water to a small saucepan and bring it up to a boil over high heat.
- Add in tapioca pearls and give it a stir.
- Cover with a lid, turn off the heat, and let it sit on the stove undisturbed for 15 minutes.
- Remove the lid, give the tapioca pearls a stir and strain into a sieve.
- Place the drained tapioca pearls into a bowl.
Prepare the coconut milk:
- Combine coconut milk, sugar, salt and knotted pandan leaf into a small saucepan.
- Bring mixture to a simmer over medium heat.
- Once the sugar has dissolved, remove from heat.
- Remove pandan leaf and pour coconut milk into the tapioca pearls.
- Give everything a stir.
- Add in sliced bananas and stir to combine.
- To serve, ladle into a serving bowl or glass.
- Top with additional banana, crushed roasted peanuts and black sesame seeds.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
You had me at bananas and dessert! Laura visited Vietnam years ago, and I remember her telling me about a banana pudding dessert she tried over there - this might be it! 🙂 I'm so happy you shared this!!
Raymund | angsarap.net
Che Chuoi is such a delightful Vietnamese dessert! The combination of tapioca pearls, sweetened coconut milk, and sliced bananas creates a truly irresistible treat. What I love about this recipe is its simplicity and versatility. With minimal cooking involved, it's easy to make and perfect for those moments when you want a quick and satisfying dessert. Reminds me a lof of the Filipino Street food Drinks