Chè Chuối is a Vietnamese banana and tapioca pudding simmered in coconut milk — thick, creamy, and ready in about 40 minutes with nothing more than a saucepan and a wooden spoon. The bananas soften into the coconut base while the tapioca pearls turn glossy and slightly chewy, giving you two textures in every spoonful. It’s the kind of dessert that costs almost nothing to make and tastes like you put in far more effort than you did.
Why this recipe works
Two things make this pudding work. First, the tapioca pearls are cooked in plain water before the coconut milk goes in. Adding dairy or coconut milk too early can prevent the pearls from softening evenly, leaving you with hard centers. Cooking them in water first gets them to a semi-translucent stage so they finish properly once the coconut milk is added. Second, the heat drops to low for the second half of cooking. Coconut milk scorches and separates at a rolling boil, which turns the pudding grainy and greasy. A gentle simmer keeps it smooth and cohesive all the way through.
Ingredient notes
- Tapioca pearls: Use small pearls, not the large boba-style ones — large pearls need a much longer cook time and won’t work here without adjusting the recipe. If you can find Vietnamese Lục tàu xá pearls at an Asian grocery store, grab them; they’re sized correctly and cook evenly. Standard small tapioca pearls from the baking aisle work fine too.
- Coconut milk: Full-fat canned coconut milk only. The light version is mostly water and the pudding will be thin. Shake the can well before opening — the cream and liquid separate on the shelf.
- Bananas: They need to be ripe — yellow with some brown spots. Underripe bananas stay firm and starchy and don’t blend into the pudding the way they should. Overripe (mostly black) bananas will turn mushy and fall apart, which isn’t ideal for texture.
- Roasted peanuts: Buy them pre-roasted and unsalted if you can. Skip the garnish if you’re serving to anyone with a nut allergy — the pudding is complete without it and you won’t miss much.
Make-ahead notes
This pudding keeps well in the fridge for up to 3 days in a sealed container. It thickens considerably as it cools — that’s normal. Stir in a splash of coconut milk or water when reheating on the stovetop over low heat to loosen it back up. It can also be served cold straight from the fridge; the texture becomes denser and more set, almost like a soft pudding cup. Freezing is not recommended — the tapioca pearls turn grainy and the coconut milk separates when thawed. If you’re making this for guests, you can cook it a day ahead and reheat gently just before serving.
Troubleshooting
- Tapioca pearls are still hard after boiling: They need more time. Keep boiling in the water stage, checking every 2 minutes, until the centers are only a small white dot — not fully clear yet, but mostly translucent. They’ll finish cooking in the coconut milk.
- Pudding is too thin: Simmer uncovered for a few extra minutes on low heat, stirring frequently. The mixture thickens as the tapioca releases more starch. It will also thicken further as it cools.
- Coconut milk looks curdled or oily: The heat was too high. Lower it immediately and stir steadily — it often comes back together. Next time, make sure you’re at a true low simmer before adding the coconut milk.
- Bananas turned to mush: They were either too ripe or stirred too aggressively. Stir gently and infrequently during the coconut milk stage. Some softening is expected and fine; complete disintegration means the bananas were very overripe going in.
- Pudding tastes flat or bland: The salt is doing more work than it seems — measure it rather than eyeballing. If it still tastes flat after cooling, a small pinch more salt stirred in before serving usually fixes it.
Vietnamese Coconut Tapioca Pudding (Chè Chuối)
Equipment
- Saucepan
- Wooden spoon
- Ladle
- Serving bowls
Ingredients
- ½ cup small tapioca pearls preferably Vietnamese Lục tàu xá pearls
- 2 cups water
- 1 can coconut milk 13.5 oz, high quality
- ⅓ cup sugar organic cane sugar recommended
- 4 medium ripe bananas sliced into 1/2 inch thick rounds
- ¼ teaspoon salt to balance sweetness
- 1 teaspoon vanilla extract pure vanilla extract
- 2 tablespoons roasted peanuts crushed, for garnish
Instructions
- In a large saucepan, combine tapioca pearls and 2 cups of water. Bring to a boil over medium heat, stirring occasionally to prevent sticking. Allow tapioca to boil for about 10 minutes or until slightly translucent.
- Once the tapioca pearls are semi-cooked, add coconut milk, sugar, salt, and bananas to the saucepan. Stir gently to combine.
- Reduce the heat to low and simmer the mixture for another 15 minutes. Ensure the bananas are tender and the tapioca pearls are fully translucent, stirring occasionally.
- Add vanilla extract, stir, and let it all gently simmer for an additional 2 minutes to infuse flavors.
- Remove from heat and ladle the pudding into serving bowls.
- Top with crushed roasted peanuts for a delightful contrast in flavor and texture.
Notes
Tammy’s Tips:
- You can substitute bananas with jackfruit or lychee for a unique twist.
- The pudding can be served warm or chilled based on preference—enjoy the creamy flavors either way!
Nutrition
Frequently asked questions
Can I use instant tapioca or tapioca flour instead of small tapioca pearls?
No — instant tapioca and tapioca flour behave completely differently and won’t give you the right texture. You need small tapioca pearls specifically; they’re what create the chewy, slightly gelatinous consistency that defines this pudding.
My coconut milk has a thick layer of cream at the top of the can. Should I mix it in or use just the cream?
Mix the whole can together before adding it to the pot. Using only the cream makes the pudding too rich and heavy, and using only the liquid makes it watery. Shake the can well before opening, or stir the contents thoroughly once opened.
How ripe do the bananas really need to be?
Yellow with brown spots is the target — ripe enough to be sweet and soft but still holding their shape when sliced. Bananas at that stage break down gently during cooking and sweeten the pudding naturally without turning it into baby food.
More sweet things to bake
- Tropical Mango Sago Dessert
- Creamy Cardamom Pistachio Rice Pudding
- Tropical Coconut Custard Pie
- Caramelized Banana Tart