Chè Chuối (Banana Tapioca Pudding) with Coconut Milk
A warm and comforting Vietnamese dessert made with ripe bananas, tapioca pearls, and creamy coconut milk.
Ingredients
- 4 medium Ripe bananas
- 1/2 cup Small tapioca pearls
- 2 cans Coconut milk
- 2 cups Water
- 1/2 cup Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 1/2 cup small tapioca pearls in a bowl and cover them with warm water. Let them soak for 30 minutes.
- 2Peel the 4 medium ripe bananas and slice them into 1.27 cm thick rounds.
- 3In a large heavy-bottomed pot, combine the 2 cans coconut milk, 2 cups water, 1/2 cup sugar, and 1/4 teaspoon salt. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally. This should take about 5-7 minutes.
- 4Drain the soaked 1/2 cup small tapioca pearls and add them to the simmering coconut milk mixture. Continue to cook, stirring frequently, for 10 to 15 minutes, or until the tapioca pearls are translucent and have a soft, chewy texture.
- 5Gently stir in the 1.27 cm thick banana slices and 1 teaspoon vanilla extract. Cook for another 2 to 3 minutes, just until the bananas are heated through. Be careful not to overcook the bananas, as they can become mushy.
- 6Serve the Chè Chuối warm or chilled.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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