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Banana & Coconut Tapioca Pudding
A popular sweet dessert in many Vietnamese homes is this Coconut Tapioca Pudding (called Chè Chuối), served with sliced bananas and sprinkled with toasted peanuts. It’s a creamy and comforting dessert which can be served warm or cold, and it suits any occasion, be it a last-minute dessert (it takes 15 minutes to make) or for a special occasion such as Chinese New Year.
What is Tapioca Pudding?
Tapioca pudding is made by cooking small tapioca pearls in sweetened coconut milk until they turn translucent. As they cook, the tapioca pearls release their starch to thicken the liquid, making the mixture creamy and pudding-like.
In some countries, these small tapioca pearls are called sago, and the dessert is accordingly known as sago pudding.
These tiny white tapioca pearls should not be confused with the larger tapioca pearls used to make Bubble Tea or Boba.
A Vietnamese-style tapioca pudding is traditionally served with sliced fresh bananas and sprinkled with crushed toasted peanuts for some crunch and texture. Ripe mango and jackfruit are also popular options, as is cooked taro.
Coconut Tapioca Pudding Recipe
My recipe for Coconut Tapioca Pudding is actually my mother’s recipe. She used to make this pudding whenever we had guests for dinner, and also for special occasions such as at Chinese New Year.
Growing up in Australia, we always had access to beautiful fresh tropical fruit. We ate this dessert most often with fresh mango or jackfruit; my mother would only use bananas as a last resort ????
Alas, here in Switzerland, imported mangoes have a short season, and fresh jackfruit is something which only exists in my memory. But as my kids love bananas, it happens to be the only way I can entice them to eat this dessert.
How to Make Coconut Tapioca Pudding
Step 1
Pour the water and coconut milk into a large saucepan. Bring the mixture to a boil and then reduce the heat to a gentle simmer.
Step 2
Add the sugar and tapioca pearls.
Step 3
Use a whisk to stir the mixture frequently over low-medium heat for about 15-20 minutes, or until all of the tapioca pearls turn translucent. As the tapioca pearls cook, the mixture will thicken considerably. Take care to stir frequently to prevent the mixture from sticking to the pan and/or burning.
Step 4
Serve the tapioca pudding in small bowls with sliced bananas and crushed roasted peanuts. The pudding can be served warm or at room temperature.
Banana and Coconut Tapioca Pudding
Ingredients
For the Coconut Tapioca Pudding
- 500 ml (2 cups) water
- 500 ml (2 cups) coconut milk
- 55-110 g (¼ to ½ cup) caster sugar, (superfine sugar) to taste
- 120 g (4 oz) tapioca pearls, (sago)
To Serve
- bananas, thickly sliced
- ½ cup unsalted peanuts, toasted and crushed
Instructions
For the Coconut Tapioca Pudding
- Pour the water and coconut milk into a large saucepan.
- Whisk the mixture together.
- Bring the mixture to a boil, then turn the heat down to a gentle simmer.
- Add the sugar and tapioca pearls.
- Use a whisk to stir the mixture frequently over low-medium heat.
- As the tapioca pearls cook, the mixture will thicken. Keep stirring to prevent the mixture from sticking to the bottom of the pan and burning.
- Cook for about 15-20 minutes, or until all of the tapioca pearls turn translucent.
- Remove the pan from the heat.
To Serve
- Serve the pudding in small dessert bowls.
- Top with freshly sliced bananas (or other fruit of your choice).
- Sprinkle with crushed toasted peanuts.
- Serve warm or at room temperature.
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Thank you for this recipe! It’s one of my favourites from when I was a child, my mother used to make it all the time. I didn’t realise it was so easy until I tried your recipe.
Hi Emma,
I love this recipe too! So delicious and comforting 🙂