Chè Chuối

Name: Chè Chuối
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 6 Asian Bananas, peeled and cut into thick slices; 100g Tapioca Pearls, small; 400ml Coconut Milk; 400ml Water; 120g Granulated Sugar; 1 leaves of Pandan Leaf, tied into a knot; 1/4 tsp Salt, fine; 120ml Coconut Cream; 1 tsp Sugar; 1/8 tsp Salt, fine; 2 tbsp Roasted Peanuts, lightly crushed; 1 tbsp Sesame Seeds, toasted

Chè Chuối is a silky Vietnamese banana and tapioca pudding simmered in fragrant coconut milk and pandan. Soft, caramelized bananas and chewy tapioca pearls mingle with creamy coconut, then get a final drizzle of rich coconut cream and a crunchy sprinkle of peanuts and sesame seeds. It's comforting, lightly sweet, and perfect warm or chilled.

Chè Chuối is a silky Vietnamese banana and tapioca pudding simmered in fragrant coconut milk and pandan. Soft, caramelized bananas... Show more

Traditional Vietnamese Recipe

Health Grade

E+ · Indulgent

Time

40 min

Price

0,38 €

Calories

366 kcal

vegan

budget

low calorie

easy

gluten free

kid friendly

Method

Prep the fruit

Rinse the Pandan Leaf, tie it into a knot, and set it aside. Peel the Asian Bananas and cut them into thick slices so they stay intact in the dessert.

Cook the tapioca

Bring the Water to a boil in a medium saucepan. Stir in the Tapioca Pearls (small) and simmer, stirring often, for 15 minutes until the pearls are mostly translucent with just tiny white centers left. Lower the heat, stir in the Coconut Milk, Granulated Sugar, Salt (fine), the knotted pandan leaf, and the banana slices, then cook at a gentle simmer for 5 minutes more, just until the bananas are tender and the mixture looks creamy and lightly thickened. Remove and discard the pandan leaf.

Make the topping

Warm the Coconut Cream with the Sugar and a small pinch of salt in a small saucepan over low heat, stirring until the sugar dissolves and the cream turns silky, about 3 minutes. Keep it just below a boil so it stays smooth.

Assemble bowls

Ladle the warm chè into bowls, spoon the coconut cream over the top, and finish with the Roasted Peanuts (lightly crushed) and Sesame Seeds (toasted). Serve warm.