Banana Tapioca Coconut — Naturally Sweet (Chè Chuối)
A naturally sweet Vietnamese banana tapioca coconut pudding made with ripe bananas, chewy tapioca pearls, and creamy coconut milk. Light, fragrant, and comforting, this chè is simple to make and perfect warm or chilled.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Vietnamese
- 4 ripe bananas preferably Thai bananas or small sweet bananas
- 3 cups water
- 1 cup coconut milk
- 3 to 4 tablespoons sugar
- 1/4 teaspoon salt
- 1/3 cup small tapioca pearls
- 1 teaspoon vanilla extract optional
- Optional topping coconut cream toasted sesame seeds crushed roasted peanuts
Soak the tapioca pearls in warm water for 10 to 15 minutes and drain.
Slice the bananas into thick diagonal pieces and set aside.
Bring the water to a gentle boil and add the soaked tapioca pearls. Simmer until they turn translucent.
Stir in the coconut milk, sugar, and salt. Simmer gently to blend the flavors.
Add the sliced bananas and cook until they soften but still hold their shape.
Stir in vanilla extract if using.
Taste and adjust sweetness or salt.
Serve warm or chilled with coconut cream and sesame seeds or peanuts if desired.
- Use ripe bananas with brown spots for the best natural sweetness.
- Thai bananas hold their shape better but regular ripe bananas work well.
- Simmer gently to avoid breaking the bananas or scorching the coconut milk.
- Add more water for a lighter consistency or reduce slightly for a thicker pudding.
- Tapioca pearls continue to thicken as the chè cools.
- Keeps in the fridge for two to three days.
Keyword che chuoi Vietnamese banana tapioca pudding banana coconut dessert tapioca coconut pudding Vietnamese che banana coconut sweet soup