Vietnamese Banana Pudding (Che Chuoi)

Desserts
Vietnamese
PREP TIME:
5 minutes

SERVES:

4-6

TOTAL COOKING TIME:

15 minutes
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INGREDIENTS
  • 7 Vietnamese bananas (Chuoi Su) or regular bananas
  • 1 tsp (5g) vanilla extract
  • 1/2 cup white tapioca pearls
  • 5 tbsp maple syrup
  • 1 cans (13.5 oz) coconut milk
  • 1/4 tsp salt
  • 3 cups water, divided
  • Chopped peanuts (optional)

DIRECTIONS

  1. 1.
    Soak tapioca pearls in 1 cup of water for 10 minutes.
  2. 2.
    Peel and slice bananas.
  3. 3.
    Pour coconut milk into a small saucepan and heat up over medium heat. Stir frequently.
  4. 4.
    Add tapioca pearls to milk. Add another 2 cups water, mix well until pudding is smooth. Stir occasionally and cook until pearls turn translucent (cooked through).
  5. 5.
    Add bananas, vanilla extract, salt, maple syrup. Mix well until pudding is smooth again.
  6. 6.
    Add pinch of sugar as needed to desired level of sweetness. Cook pudding for another 4-5 minutes. Stir occasionally. Remove from heat and let it cool.
  7. 7.
    Keep bananas pudding refrigerated for 1-2 hours. Ready to serve cold. Sprinkle chopped peanuts on top of pudding when serve (optional).