🇻🇳 VietnamCatalog recipe
Warm coconut milk pudding with soft banana and chewy tapioca pearls, topped with roasted peanuts and toasted sesame.
For 4 servings.
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Simmer the tapioca pearls in the water, stirring so they don't stick, until they turn mostly translucent, 10–12 minutes.
Pour in the coconut milk, sugar and a small pinch of salt and return to a gentle simmer.
💡 The pinch of salt is not optional — it's what makes the coconut taste fully coconut.
Add the banana slices and cook gently for 5 minutes until soft but not falling apart.
Rest off the heat for 5 minutes; the pearls finish turning clear and the pudding thickens.
💡 If it stiffens too far as it cools, loosen it with a splash of hot water.
Ladle into bowls and top with crushed peanuts and toasted sesame. Serve warm, or chilled over ice in summer.
Chè is Vietnam's vast family of sweet soups and puddings, sold by the ladle from street stalls, and chè chuối is one of its gentlest members. It turns overripe bananas into dessert with pantry staples, served warm in the north's winters and iced in the south.
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