This Vietnamese Banana Tapioca Pudding requires minimal ingredients to make and is vegan and gluten-free. It can be served as a snack, breakfast or dessert.
Something you might not know about me is I am banana obsessed. I have at 2 almost every day and it’s not just any banana, it has to be slightly green, no dots to them, because I really really do not like ripe bananas at all unless for baking.
Growing up, my mom and I would go to 3 or 4 grocery stores if there were not any slightly ripe bananas to be found. When we did, we would jump with joy. If you ever go grocery shopping with me, you will likely find me heading towards the bananas section there and stay there for the longest time debating which bananas I should get. My mom would often laugh at me over my obsession with them.
Are you Team Banana or Team Apple?
If you are ready to make this Vietnamese Banana Tapioca Pudding (Chè Chuối), let’s start cooking!
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This Vietnamese Banana Tapioca Pudding requires minimal ingredients to make and is vegan and gluten-free. It can be served as a snack, breakfast or dessert.
Ingredients
-2 large (14oz) ripe bananas or plantains
-4 tbsp tiny tapioca pearls
-½ cup (90g) organic sugar
-1 bundle pandan leaves
-1 can full-fat coconut milk
-3 cups water
-½ tsp pure vanilla extract
-pinch of salt
-Toppings: crushed unsalted peanuts, sesame seeds
Instructions
- Soak the tapioca pearls for at least 20 minutes.
- Slice the bananas diagonally into about ½ inch slices. Add the sugar and sliced bananas to a large bowl. Cover and allow it to sit for 30 minutes.
- Add the water and pandan leaves to a large pot. Bring to a boil then allow it to simmer for 10 minutes.
- Add in the can of coconut milk, vanilla extract, salt, tapioca pearls and bananas. Allow it to simmer for another 15-20 minutes until the tapioca pearls and bananas are soft.
- Serve and enjoy! Can be eaten warm or cold.
Keywords: Vietnamese dessert, bananas, tapioca pudding, gluten-free
