Vietnamese Che Chuoi Banana Tapioca Pudding Recipe with Coconut Milk

Time and Servings:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings

Nutrition (per serving):

• Calories: 220 kcal
• Protein: 2g
• Fat: 10g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 16g
• Sodium: 80mg

Ingredients:

• 1/2 cup tapioca pearls
• 2 ripe bananas, sliced
• 1 can coconut milk (14 oz)
• 1/4 cup sugar
• 1/4 tsp salt
• 1 tbsp roasted peanuts (for topping)

Instructions:

1. Cook Tapioca:
   • Bring a medium pot of water to a boil. Add tapioca pearls and cook, stirring occasionally, until translucent (about 10 minutes).
   • Drain and rinse under cold water to remove excess starch. Set aside.
2. Make Pudding:
   • In a saucepan, combine coconut milk, sugar, and salt. Stir and bring to a gentle simmer over medium heat.
   • Add the sliced bananas and simmer for 5 minutes, allowing the bananas to soften and the flavors to meld.
3. Combine Ingredients:
   • Stir the cooked tapioca pearls into the coconut milk and banana mixture. Continue to simmer for another 5 minutes, allowing the pudding to thicken slightly.
4. Serve:
   • Serve Che Chuoi warm or chilled. Garnish with a sprinkle of roasted peanuts for added texture and crunch.

Tips for Success:

• Tapioca Pearls: Use small tapioca pearls for a more delicate texture, and ensure they are fully cooked to avoid chewiness.
• Banana Ripeness: Choose ripe bananas for natural sweetness and a creamy texture in the pudding.
• Versatile Serving: Che Chuoi can be served warm as a comforting dessert or chilled for a refreshing treat.

Wine, Cocktail, Drink Pairing:

• Pair this tropical dessert with a sweet Vietnamese iced coffee or a coconut water mocktail to complement its creamy and nutty flavors.