Banana Coconut Tapioca Pudding

Name: Banana Coconut Tapioca Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
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

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.

40 minEasyServes 4240 cal/serving

VietnameseDessertStovetopVeganDairy-FreeGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

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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

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.
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.
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.
4

In a small bowl, stir together 1/4 cup canned coconut cream and 1/4 tsp salt until the salt dissolves.
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.

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Questions

How do I know when Banana Coconut Tapioca Pudding is done?

Go by the cues in the method rather than the clock. Step 3: cook until the bananas are heated through and the tapioca pearls are fully translucent.

What can I use instead of pandan in Banana Coconut Tapioca Pudding?

The entry for Banana Coconut Tapioca Pudding calls for 1/2 tsp pandan extract (optional; or 1/4 tsp vanilla extract). In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

Does Banana Coconut Tapioca Pudding contain sesame?

Yes: 2 tsp sesame seeds, toasted. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Banana Coconut Tapioca Pudding?

One serving (the recipe makes 4) is about 240 calories, with 3 g protein, 32 g carbohydrate and 8 g fat, plus 2 g fiber and 120 mg sodium. The figures are estimates computed from the ingredient list.

How long does Banana Coconut Tapioca Pudding keep?

Keep Banana Coconut Tapioca Pudding covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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