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.

Coconut Tapioca Pudding (Chè chuối nước dừa)

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

  1. In a saucepan, bring the coconut milk to a simmer over medium heat.
  2. 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.
  3. Remove the saucepan from the heat and stir in the vanilla extract.
  4. Let the pudding cool for about 10 minutes, then refrigerate for at least 2 hours until it is chilled and set.
  5. 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