Coconut Tapioca Pudding (Chè chuối nước dừa)
Chè chuối nước dừa, or Coconut Tapioca Pudding, is a popular Vietnamese dessert known for its creamy texture and delightful combination of flavors. This sweet and refreshing pudding is perfect for a hot summer day or as a sweet ending to any meal.
Ingredients
- 1/2 cup small tapioca pearls
- 4 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 4 ripe bananas, sliced
- 1/2 teaspoon vanilla extract
Instructions
- In a saucepan, bring the coconut milk to a simmer over medium heat.
- Add the tapioca pearls, sugar, and salt to the coconut milk, stirring constantly for about 15-20 minutes until the tapioca pearls are translucent and the mixture thickens.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Let the pudding cool for about 10 minutes, then refrigerate for at least 2 hours until it is chilled and set.
- Before serving, divide the sliced bananas into serving bowls and pour the chilled coconut tapioca pudding over the bananas.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Fat
- 8g
- Protein
- 3g
Supplies
Saucepan Stirring spoon Serving bowls
Tools
Refrigerator
Serving suggestions
Serve the coconut tapioca pudding chilled for a refreshing dessert.
Tips & tricks
For added texture and flavor, you can top the pudding with toasted coconut flakes or chopped nuts before serving.
Cost
$8