Che chuoi is a Vietnamese banana tapioca pudding that’s naturally gluten-free and dairy-free. It’s made with ripe bananas, chewy tapioca pearls, and creamy coconut milk. The flavor is sweet, creamy, and rich. You can serve it warm or as a chilled dessert during summer!
🍚 Ingredient tips and substitutes
- Sago pearls Use small white sago pearls for the best chewy texture. Do not substitute with larger tapioca pearls as the texture will be different.
- Bananas Ripe small Thai bananas like nam wa or kluai khai are perfect for Asian coconut-based desserts; they stay firm when cooked and taste naturally sweet. If you can’t find them, slightly underripe Cavendish works too.
- Full-fat coconut milk Aroy-D is my favorite brand.
- Water Used for boiling the pearls and added to the coconut milk.
- Sugar Feel free to customize the sweetness to your taste.
- Salt
- Roasted peanuts Optional topping.
- Sesame seeds Optional topping.
🥥 More Asian desserts to try
This vegan coconut banana pudding takes less than 30 minutes from start to finish and keeps well for a couple of days in the fridge. The texture actually gets even better overnight; thicker, creamier, and extra delish the next day! Follow me on social media: Facebook, Instagram, and Pinterest for more!
Che Chuoi Recipe (Vietnamese Banana Tapioca Pudding)
Make this quick Vietnamese che chuoi, a vegan banana tapioca pudding with coconut milk, done in under 30 minutes with video help!
Equipment
- Measuring spoons and cups
- Cutting board and knife
- 2 Medium bowls to toss the bananas with sugar and for soaking sago pearls
- Fine mesh strainer to drain the sago
- Medium pot
- Ladle or stirring spoon
Ingredients
- 6 Thai bananas
- 4 tbsp sugar
- ½ cup sago pearls
- 3 cups water divided: 2 cups and 1 cup
- 2 cups coconut milk
- roasted peanuts to taste
- sesame seeds to taste
Instructions
- Slice the bananas and toss with sugar. Set aside.
- Soak sago pearls in 2 cups of water for 15–20 minutes. Drain afterward.
- In a pot, combine coconut milk and 1 cup of water. Heat over low, stirring occasionally.
- Once warm, add the sliced bananas and gently simmer for 3–5 minutes, until the bananas soften slightly.
- Add the drained sago pearls and cook over low heat, stirring often, for about 5 minutes. Cook until the sago pearls are done and mostly translucent.
- Serve warm or chilled. Top with roasted peanuts and sesame seeds. Enjoy!
Video
Nutrition Facts
Che Chuoi Recipe (Vietnamese Banana Tapioca Pudding)
Amount per Serving
Calories
410
% Daily Value*
Fat
24
g
37
%
Saturated Fat
21
g
131
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Sodium
50
mg
2
%
Potassium
566
mg
16
%
Carbohydrates
50
g
17
%
Fiber
3
g
13
%
Sugar
23
g
26
%
Protein
3
g
6
%
Vitamin A
57
IU
1
%
Vitamin C
10
mg
12
%
Calcium
30
mg
3
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make Vietnamese che chuoi
- Slice the bananas and toss them with sugar. Set aside. This helps draw out moisture and adds sweetness, slightly firming the surface before cooking.
- Soak sago pearls in 2 cups of water for about 15–20 minutes, then drain. Soaking helps hydrate the pearls slightly so they cook more evenly and turn translucent faster without turning mushy.
- In a pot, combine the coconut milk and 1 cup of water. Warm it over low heat, stirring occasionally, so the coconut milk doesn’t split.
- Once the coconut base is warm and steamy, add the sliced bananas and simmer gently for about 3–5 minutes, until the bananas soften slightly.
- If you haven’t done it already, drain the soaked sago pearls. Stir them into the pot. Simmer over low heat, stirring often, until the pearls turn mostly translucent, about 5 minutes.
- Serve warm or chilled. Top with crushed roasted peanuts and sesame seeds for extra crunch and nutty flavor.
