Banana Coconut Tapioca Pudding
Che chuoi, a creamy Vietnamese warm pudding of sliced ripe bananas simmered in coconut milk with translucent tapioca pearls and a hint of pandan, finished with a salty coconut cream drizzle and toasted sesame seeds.
Ingredients
- 4 ripe bananas, sliced 1/2 in thick
- 1/4 cup small tapioca pearls (not instant), rinsed
- 2 cups canned full-fat coconut milk
- 1 cup water
- 1/4 cup granulated sugar
- 1/2 tsp pandan extract (optional; or 1/4 tsp vanilla extract)
- 1/4 cup canned coconut cream
- 1/4 tsp salt
- 2 tsp sesame seeds, toasted
Instructions
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1
Combine 1/4 cup rinsed small tapioca pearls (not instant) and 1 cup water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring frequently, for 10 minutes until the pearls begin to turn translucent.
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2
Pour in 2 cups canned full-fat coconut milk and add 1/4 cup granulated sugar. Stir to combine and bring back to a gentle simmer.
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3
Add 4 sliced 1/2 in thick ripe bananas and 1/2 tsp pandan extract (optional; or 1/4 tsp vanilla extract). Cook 5-7 minutes, stirring occasionally, until the bananas are heated through and the tapioca pearls are fully translucent.
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4
In a small bowl, stir together 1/4 cup canned coconut cream and 1/4 tsp salt until the salt dissolves.
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5
Ladle the warm pudding into bowls. Drizzle each serving with salted coconut cream and sprinkle with 2 tsp toasted sesame seeds. Serve warm or at room temperature.