Banana Coconut Tapioca Pudding with step-by-step images

A comfy and comforting Vietnamese Coconut Tapioca Pudding (Chè Chuối) served with bananas and crushed peanuts. Recipe with step-by-step images.

Banana & Coconut Tapioca Pudding

A well-liked candy dessert in lots of Vietnamese properties is that this Coconut Tapioca Pudding (known as Chè Chuối), served with sliced bananas and sprinkled with toasted peanuts. It’s a creamy and comforting dessert which could be served heat or chilly, and it fits any event, be it a last-minute dessert (it takes quarter-hour to make) or for an important day equivalent to Chinese language New Yr.

What’s Tapioca Pudding?

Tapioca pudding is made by cooking small tapioca pearls in sweetened coconut milk till they flip translucent. As they prepare dinner, the tapioca pearls launch their starch to thicken the liquid, making the combination creamy and pudding-like.

In some nations, these small tapioca pearls are known as sago, and the dessert is accordingly often known as sago pudding.

These tiny white tapioca pearls shouldn’t be confused with the bigger tapioca pearls used to make Bubble Tea or Boba.

A Vietnamese-style tapioca pudding is historically served with sliced contemporary bananas and sprinkled with crushed toasted peanuts for some crunch and texture. Ripe mango and jackfruit are additionally widespread choices, as is cooked taro.

Coconut Tapioca Pudding Recipe

My recipe for Coconut Tapioca Pudding is definitely my mom’s recipe. She used to make this pudding at any time when we had friends for dinner, and likewise for particular events equivalent to at Chinese language New Yr.

Rising up in Australia, we all the time had entry to stunning contemporary tropical fruit. We ate this dessert most frequently with contemporary mango or jackfruit; my mom would solely use bananas as a final resort 😅

Alas, right here in Switzerland, imported mangoes have a brief season, and contemporary jackfruit is one thing which solely exists in my reminiscence. However as my youngsters love bananas, it occurs to be the one means I can entice them to eat this dessert.

Tips on how to Make Coconut Tapioca Pudding

Step 1

Pour the water and coconut milk into a big saucepan. Carry the combination to a boil after which scale back the warmth to a mild simmer.

Step 2

Add the sugar and tapioca pearls.

Step 3

Use a whisk to stir the combination often over low-medium warmth for about 15-20 minutes, or till all the tapioca pearls flip translucent. Because the tapioca pearls prepare dinner, the combination will thicken significantly. Take care to stir often to forestall the combination from sticking to the pan and/or burning.

Step 4

Serve the tapioca pudding in small bowls with sliced bananas and crushed roasted peanuts. The pudding could be served heat or at room temperature.

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Banana and Coconut Tapioca Pudding

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• Writer: Thanh | Eat, Little Chicken
• Prep Time: 5 minutes
• Prepare dinner Time: 20 minutes
• Complete Time: 25 minutes
• Yield: Serves 4-6
• Class: Dessert
• Methodology: Stovetop
• Delicacies: Vietnamese

A comfy and comforting Vietnamese Coconut Tapioca Pudding served with bananas and crushed peanuts. 

Components

For the Coconut Tapioca Pudding

To Serve

• bananas, thickly sliced
• 1/2 cup unsalted peanuts, toasted and crushed

Directions

For the Coconut Tapioca Pudding

1. Pour the water and coconut milk into a big saucepan.
2. Whisk the combination collectively.
3. Carry the combination to a boil, then flip the warmth right down to a mild simmer.
4. Add the sugar and tapioca pearls.
5. Use a whisk to stir the combination often over low-medium warmth.
6. Because the tapioca pearls prepare dinner, the combination will thicken. Preserve stirring to forestall the combination from sticking to the underside of the pan and burning.
7. Prepare dinner for about 15-20 minutes, or till all the tapioca pearls flip translucent.
8. Take away the pan from the warmth.

To Serve

1. Serve the pudding in small dessert bowls.
2. High with freshly sliced bananas (or different fruit of your alternative).
3. Sprinkle with crushed toasted peanuts.
4. Serve heat or at room temperature.

Kitchen Notes

OVEN & STOVE TEMPERATURES
All recipes on this web site have been examined on an induction range and/or with a typical oven (i.e. an oven with out fan). All recipes on this web site use temperatures for a traditional oven, until in any other case talked about. Convection ovens (i.e. fan-forced ovens) are sometimes 20°C/70°F hotter than typical ovens, however please verify your producer’s handbook.

CONVERSIONS
To transform from cups to grams, and vice-versa, please see this useful Conversion Chart for Primary Components.