Vietnamese 20 min

Vietnamese Che Chuoi (Banana Coconut Pudding)

Name: Vietnamese Che Chuoi (Banana Coconut Pudding)
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 6 ripe but firm saba bananas (or plantains or Cavendish bananas); 2 cans (13.5 oz) coconut milk; 1/2 cup sugar; 1/4 teaspoon salt; 3 tablespoons tapioca pearls, soaked 30 minutes; 1 teaspoon pandan extract (optional); 1/4 cup toasted sesame seeds; 1/4 cup roasted peanuts, chopped

veganvegetariandairy-freegluten-free

Ingredientsfor 2

320

Cal

Protein

48g

Carbs

14g

Fat

16 ripe but firm saba bananas (or plantains or Cavendish bananas)
22 cans (13.5 oz) coconut milk
31/2 cup sugar
41/4 teaspoon salt
53 tablespoons tapioca pearls, soaked 30 minutes
61 teaspoon pandan extract (optional)
71/4 cup toasted sesame seeds
81/4 cup roasted peanuts, chopped

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Instructions

1
Peel bananas and cut diagonally into 1.5-inch thick slices. If using Cavendish bananas, use slightly underripe ones so they hold their shape during cooking.
2
Combine coconut milk, sugar, salt, and pandan extract in a medium pot. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Do not boil — hard boiling makes the coconut milk separate.
3
Drain soaked tapioca pearls and add to the simmering coconut milk. Cook 10 minutes, stirring frequently, until the tapioca becomes translucent with just a small white dot remaining in the center.
4
Add banana slices. Simmer very gently for 5 minutes until bananas are heated through and slightly softened but still hold their shape. The coconut broth will thicken slightly.
5
Ladle into bowls. Sprinkle with toasted sesame seeds and chopped peanuts. Serve warm or at room temperature. The combination of creamy coconut, sweet banana, and nutty toppings is one of Vietnam's most comforting desserts.