Banana Tapioca Pudding in Coconut Milk

Sliced bananas and mini tapioca pearls cooked in coconut milk. This creamy banana tapioca pudding in coconut milk is a simple yet delicious Vietnamese style dessert.

Banana Tapioca Pudding in Coconut Milk | Cooking with a Wallflower

Vietnamese desserts, termed che, are often in liquid form, kind of like a soup but sweet rather than savory. Usually, these desserts are made with coconut milk or some sort of sweet syrup. Have you had them before? You can often find them at Vietnamese sandwich delis. There are always so many options to pick from, one of which is often this banana tapioca pudding in coconut milk called “che chuoi.”

Banana Tapioca Pudding in Coconut Milk | Cooking with a Wallflower

This particular dessert is filled with bananas and mini tapioca pearls in sweetened coconut milk. Depending on how much tapioca pearls you add, this pudding can be thicker in consistency or thinner. It’s sweet and deliciously fragrant.

What I love about this dessert is that it’s so simple to make. It’s one of those recipes that you can add as much or as little of the ingredients as you want, depending on what you prefer and like.

Banana Tapioca Pudding in Coconut Milk | Cooking with a Wallflower

There’s this new app created by Food52 called (Not)Recipe released earlier this week. Have you heard about it yet? The idea behind this app is to show how people cook every day. When you’re cooking, you’re constantly improvising. You’re adding different spices, adjusting the level of salt, tossing in more vegetables, taking out the ingredients you’re allergic to. Things like that.

I absolutely love that there’s an app like this, and no, I’m not sponsored to write about it. I just really like the concept, even if the app needs a little more work. My food blog is filled with recipes, but I’ve always wanted my recipes to just be starting points for beginners. Once you know the basics, I feel you can change up the recipe to better suit you because that’s how we should be cooking. We all have different taste buds. So what I like might be different from what you like.

Recipes should be there as guidelines, and once you’ve tried it once, you can adjust it to your preference.

With the exception of baking. Baking is more of a science so it’s a little bit more difficult to change the ingredients and still yield a similar result.

Give the app a try. It’s free and filled with photos by home cooks. All of which are meant to inspire you to cook at home. =)

Banana Tapioca Pudding in Coconut Milk | Cooking with a Wallflower

To make this deliciously simple dessert, first soak the mini tapioca pearls in a bowl of water for about 7-8 minutes or so. You want to fill the bowl with water so that the water level is 1/2 inch above the tapioca pearls. This will help the tapioca pearls soften. Drain the tapioca pearls and set them aside for now.

Banana Tapioca Pudding in Coconut Milk | Cooking with a Wallflower

In a small pot, heat water over medium heat. Once the water boils, add the tapioca pearls. Cook the tapioca pearls until they’ve turned from solid white to a transparent see through color.

Then add coconut milk, sugar, and sliced bananas. Stir and cook until the bananas have softened.

Banana Tapioca Pudding in Coconut Milk | Cooking with a Wallflower

Serve the banana tapioca pudding in coconut milk in bowls topped with crushed peanuts.

Enjoy!

Banana Tapioca Pudding in Coconut Milk | Cooking with a Wallflower

Banana Tapioca Pudding in Coconut Milk
 
Prep time
Cook time
Total time
 
Sliced bananas and mini tapioca pearls cooked in coconut milk. This creamy banana tapioca pudding in coconut milk is a simple yet delicious Vietnamese style dessert.
Author:
Recipe type: Dessert
Serves: 3-4 bowls
Ingredients
  • ¼ cup + 2 tablespoons mini tapioca pearls
  • 1 ¾ cup water for boiling + extra for soaking the tapioca pearls
  • 1 - 13.5oz can thick coconut milk
  • ⅜ cup granulated sugar
  • 2 bananas, sliced in ½ - 1 inch pieces
  • Crushed peanuts for topping
Directions:
  1. First soak the mini tapioca pearls in a bowl of water for about 7-8 minutes or so. You want to fill the bowl with water so that the water level is ½ inch above the tapioca balls. This will help the tapioca pearls soften. Drain the tapioca pearls and set them aside for now.
  2. In a small pot, heat 1 ¾ cup water over medium heat. Once the water boils, add the tapioca pearls. Cook the tapioca pearls until they've turned from solid white to a transparent see through color.
  3. Then add coconut milk, granulated sugar, and sliced bananas. Stir and cook until the bananas have softened.
  4. Serve the banana tapioca pudding in coconut milk in bowls topped with crushed peanuts.

Like this recipe?

You can also try this Vietnamese Corn and Coconut Pudding.

Vietnamese Corn and Coconut Pudding | Cooking with a Wallflower

24 comments

  1. elle says:

    Oh I haven’t had tapioca in ages!! This used to be my favorite dessert when I was little, but I never heard of the banana and coconut combination! That’s got to be amazing.

  2. atkokosplace says:

    I make this one a lot. I am part Vietnamese and I try to hang onto that part. I cook the foods and celebrate the holidays. Second generations and on are losing that part and I want to hang on to as much as I can. It’s wonderful you cook. Keep it up. The passion is there and anyone can see that! Your pictures are beautiful. Thank you for sharing and conjuring up good memories. Be well, Koko:)

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