Banana and Tapioca Pudding with Coconut Milk (Chè Chuối Chưng Nước Cốt Dừa)

Name: Banana and Tapioca Pudding with Coconut Milk (Chè Chuối Chưng Nước Cốt Dừa)
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 8 ripe Thai bananas (or substitute with ripe plantains or regular bananas); 2 tablespoons small tapioca pearls (about 20 grams); 2 1/2 cups thin coconut milk (about 600 ml); 1/2 cup thick coconut milk (about 120 ml); 1/2 teaspoon salt; 3 tablespoons sugar (about 40 grams); 1 tablespoon sesame salt (toasted sesame seeds mixed with a pinch of salt)

Huỳnh Phát @HuynhPhat69

Even though I live in Saigon, I can never forget the trips back to my mother’s hometown in the Mekong Delta. There, the house is surrounded by lush fruit gardens, heavy banana clusters hanging behind the house, and coconut trees full of fruit by the fish pond all year round. From these homegrown ingredients, my grandmother and mother skillfully created Chè Chuối Chưng Nước Cốt Dừa. Ripe, tender bananas blend with rich coconut milk, tiny tapioca pearls, and a touch of salty sesame, capturing the sweet, simple, and heartfelt spirit of the Mekong Delta.
Thank you to Mai Yến @cook_13896074 (original recipe: https://cookpad.wasmer.app/vn/r/6003203)! Seeing this dish on your page brought back a sky full of memories for me.

Huỳnh Phát @HuynhPhat69

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Ingredients

30 minutes

Serves 4 servings

8ripe Thai bananas (or substitute with ripe plantains or regular bananas)
2 tablespoonssmall tapioca pearls (about 20 grams)
2 1/2 cupsthin coconut milk (about 600 ml)
1/2 cupthick coconut milk (about 120 ml)
1/2 teaspoonsalt
3 tablespoonssugar (about 40 grams)
1 tablespoonsesame salt (toasted sesame seeds mixed with a pinch of salt)

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Steps

30 minutes

1

Peel the bananas and cut them in half lengthwise. Toss the bananas with 3 tablespoons of sugar and let them sit for 10 minutes to absorb the sweetness. Meanwhile, soak 2 tablespoons of tapioca pearls in hot water until softened.
2

Place the sugared bananas in a pot with 2 1/2 cups of thin coconut milk. Bring to a boil over medium heat, then reduce to a gentle simmer. When the bananas start to change color and soften, drain the soaked tapioca pearls and add them to the pot.
3

When the bananas are very soft, the tapioca pearls are fully cooked, and the coconut milk has reduced by half, add 1/2 cup of thick coconut milk. Stir gently. Let the mixture come back to a gentle simmer, then turn off the heat. Allow to cool slightly, then serve in bowls, sprinkled with sesame salt. Enjoy warm, or chill in the refrigerator for about 30 minutes if you prefer it cold.