Recipe: Che chuoi – Banana with coconut milk and tapioca pearls dessert

Che chuoi - Banana with coconut milk and tapioca pearls dessert

By Helen Le Published: August 14, 2013

  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 35 mins

  • Yield: 4 Servings

When I run out of time to prepare for any fancy dessert, this is the one to go. It takes no effort to make but the result is always satisfying.

  • In a saucepan, combine the coconut milk, sugar, tapioca pearls and salt. Stir well and bring to a boil. Then cover the lid and take off the heat. Let sit for 20 minutes to let the tapioca pearls soften.
  • Bring back to the stove, add the sliced bananas (and optional steamed cassava) and cook for 5 minutes.
  • Divide into 4 bowls. Sprinkle crushed roasted peanuts and sesame to garnish.

** I used frozen Asian bananas (small sweet dwarf bananas) but you can use normal bananas, just make sure they are well ripe.
** If you want to add cassava, cut it into cubes and steam for 10- 15 minutes or microwave for 5 minutes or until soft, then add to the soup together with bananas.

Post By Helen Le (289 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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