Vietnamese Coconut Banana Tapioca Pudding

Name: Vietnamese Coconut Banana Tapioca Pudding
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1/2 cup small tapioca pearls (not instant); 4 cups water; 13.5 oz full-fat coconut milk; 2 ripe bananas, sliced; 1/4 cup granulated sugar (or coconut sugar); 1/8 tsp salt; 1/2 tsp pure vanilla extract

A classic Vietnamese chilled dessert soup of small tapioca pearls simmered in rich coconut milk with ripe banana and a touch of sugar. Refreshing served over ice or warm on cooler days.

35 minEasyServes 4200 cal/serving

VietnameseDessertStovetopVeganVegetarianGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1/2 cup small tapioca pearls (not instant)
4 cups water
13.5 oz full-fat coconut milk
2 ripe bananas, sliced
1/4 cup granulated sugar (or coconut sugar)
1/8 tsp salt
1/2 tsp pure vanilla extract

Instructions

1

Bring 4 cups water to a boil in a medium saucepan. Add 1/2 cup small tapioca pearls (not instant) and stir immediately to prevent clumping. Reduce heat to medium and cook, stirring frequently, until the pearls are translucent and tender with no white center, about 15 minutes.
2

Drain and rinse the cooked tapioca under cold water to remove excess starch, then return to the pot.
3

Add 13.5 oz full-fat coconut milk and 1/4 cup granulated sugar (or coconut sugar) to the pot and stir to combine. Bring to a gentle simmer over medium-low heat.
4

Add 2 sliced ripe bananas, 1/8 tsp salt, and 1/2 tsp pure vanilla extract. Stir gently and cook for 3 to 4 minutes until the bananas are heated through and slightly softened. Do not overcook or the bananas will fall apart.
5

Taste and adjust sweetness. Serve warm, at room temperature, or ladle over crushed ice for a chilled dessert.

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Questions

How much time should I plan for Vietnamese Coconut Banana Tapioca Pudding?

As written, 35 minutes: 10 of prep and 25 of cooking. The longest single stretch is step 1 (15 minutes): "Reduce heat to medium and cook, stirring frequently, until the pearls are translucent and tender with no white center, about 15 minutes."

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

Go by the cues in the method rather than the clock. Step 4: cook until the bananas are heated through and slightly softened.

What can I use instead of coconut milk in Vietnamese Coconut Banana Tapioca Pudding?

The entry for Vietnamese Coconut Banana Tapioca Pudding calls for 13.5 oz full-fat coconut milk. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

How many calories are in Vietnamese Coconut Banana Tapioca Pudding?

One serving (the recipe makes 4) is about 200 calories, with 2 g protein, 28 g carbohydrate and 8 g fat, plus 1 g fiber and 96 mg sodium. The figures are estimates computed from the ingredient list.

How long does Vietnamese Coconut Banana Tapioca Pudding keep?

Keep Vietnamese Coconut Banana 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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