Dairy-Free Vietnamese Tapioca Pudding (Che Chuoi)

Ingredients

• 1/2 cup Tapioca Pearls
• 4 cups Coconut Milk
• 4 medium Bananas
• 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

1. 1Measure the 1/2 cup of tapioca pearls into a bowl. Cover them with water and let them soak for 30 minutes.
2. 2In a large heavy-bottomed pot, combine the 4 cups of coconut milk, 1/2 cup of sugar, and 1/4 teaspoon of salt. Place the pot over medium heat and stir until the sugar and salt dissolve. Bring the mixture to a gentle boil, stirring occasionally. Once boiling, reduce the heat to low to maintain a simmer.
3. 3Add the soaked and drained 1/2 cup of tapioca pearls to the simmering coconut milk mixture. Cook for 10 to 15 minutes, stirring frequently to prevent sticking. The tapioca pearls are ready when they become translucent and slightly chewy.
4. 4While the tapioca pearls are cooking, peel the 4 medium bananas and slice them into 1.27 cm thick rounds.
5. 5Once the tapioca pearls are translucent, add the sliced bananas and 1 teaspoon of vanilla extract to the pot. Stir gently to combine. Continue to cook for another 2 to 3 minutes, just until the bananas are heated through but still hold their shape.
6. 6Serve the Che Chuoi warm immediately.

Substitutions

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