Banana Tapioca Pudding (Chè Chuối)

Name: Banana Tapioca Pudding (Chè Chuối)
Total time: 3600 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 5 –6 Thai bananas; 10 oz coconut cream; 1/3 cup tapioca pearls; 1/3 cup squiggly tapioca; 1.5 cups water; 1/4 cup sugar (adjust to taste); 1 tsp salt; 3 –4 pandan leaves

Tâm @tamonde

Los Angeles, CA

One of my favorite Vietnamese desserts, banana tapioca pudding! It's actually super easy to make and dairy free!

Tâm @tamonde

Los Angeles, CA

One of my favorite Vietnamese desserts, banana tapioca pudding! It's actually super easy to make and dairy free!

Saved

Ingredients

1 hr

3-4 servings

5–6 Thai bananas
10 ozcoconut cream
1/3 cuptapioca pearls
1/3 cupsquiggly tapioca
1.5 cupswater
1/4 cupsugar (adjust to taste)
1 tspsalt
3–4 pandan leaves

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Steps

1 hr

1

Soak the tapioca pearls and squiggly tapioca in boiling water, stirring occasionally for about 20 minutes.
2

In a pot, combine 1.5 cups of water with pandan leaves and let it simmer for 20 minutes.
3

While that simmers, cut the bananas into your desired size.
4

Drain the soaked tapioca and add it to the pandan-infused water.
5

Add coconut cream, bananas, sugar, and salt to the pot. Mix well.
6

Let it simmer for another 10–15 minutes until thickened.
7

Remove pandan leaves and serve warm, topped with sesame seeds and peanuts!