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Banana Tapioca Pudding (Che Chuoi)

Banana Tapioca Pudding (Che Chuoi) – A Warm Vegan Hug!

Delight in this comforting Vegan Banana Tapioca Pudding (Che Chuoi), a warm Vietnamese dessert made with ripe bananas and creamy coconut milk.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pudding Base
  • 1/4 cup small tapioca pearls Provides the pudding's unique chewy texture; look for small-sized pearls like Bob Red Mill's.
  • 1 cup water Used to cook the tapioca pearls and achieve the right consistency.
  • 1 cup coconut milk Adds creaminess and depth of flavor; choose full-fat coconut milk for a richer experience.
  • 1 tablespoon sugar Enhances sweetness; adjust based on the ripeness of the bananas you choose.
Garnish
  • unsalted roasted peanuts Adds a crunchy texture contrast on top; feel free to use other nuts if you prefer!

Equipment

  • Saucepan
  • Cutting Board
  • Serving bowls

Method
 

Step-by-Step Instructions
  1. Soak the tapioca pearls in 2-3 cups of water for about 1 hour.
  2. While soaking, peel and slice the bananas into 3/4-inch thick pieces.
  3. After soaking, drain the tapioca pearls and bring 1 cup of water to a boil.
  4. Add the drained tapioca pearls to the boiling water and cook for 4-5 minutes until mostly transparent.
  5. Pour in coconut milk and stir in sugar, bringing it to a gentle boil.
  6. Fold the sliced bananas into the mixture and simmer for about 2-3 minutes.
  7. Adjust sweetness as needed and let it sit for a minute.
  8. Serve in bowls and sprinkle with crushed peanuts.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 8gSodium: 5mgPotassium: 400mgFiber: 2gSugar: 12gVitamin C: 20mgCalcium: 2mgIron: 5mg

Notes

This vegan, dairy-free dessert satisfies cravings without compromising on flavor. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for 1 month.

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