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Banana Tapioca Pudding (Che Chuoi)

Creamy Banana Tapioca Pudding (Che Chuoi) You’ll Love

Enjoy this comforting Banana Tapioca Pudding (Che Chuoi) made with coconut milk, ripe bananas, and chewy tapioca pearls for a heartwarming dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Desserts
Cuisine: Vietnamese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1/4 cup small tapioca pearls soaked for 1 hour
  • 5-6 pieces ripe bananas Pisang awak is the best choice
  • 1 cup water for cooking tapioca
  • 1 cup coconut milk adjust to desired thickness
  • 1 tablespoon sugar adjust based on banana ripeness
Optional Garnish
  • 1/4 cup unsalted roasted peanuts for crunch (omit if nut-free)

Equipment

  • Medium Saucepan
  • fine mesh strainer
  • Cutting board
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Soak the tapioca pearls in water for 1 hour, stirring occasionally.
  2. Peel and slice bananas into 3/4-inch thick pieces, then set aside.
  3. Drain the soaked tapioca pearls in a strainer and rinse briefly under cold water.
  4. In a saucepan, bring water to a boil and add the drained tapioca pearls. Cook for 4-5 minutes.
  5. Stir in coconut milk and sugar, cooking for an additional 2-3 minutes until thick.
  6. Fold in banana slices and simmer for another 2-3 minutes until slightly softened.
  7. Taste and adjust sweetness or thickness as desired.
  8. Serve warm, garnished with crushed peanuts.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 5mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Use firm, ripe bananas for the best texture. Store leftovers in an airtight container in the fridge for up to 2-3 days.

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