Vegetarian Vietnamese Dessert: Coconut Tapioca Pudding (Chè Bà Bể Chuối)

Allergens

None, but may contain traces of soy if using packaged coconut milk.

Ingredients

• 1/2 cup small tapioca pearls
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 1/2 cup sugar
• 1 ripe mango, peeled, pitted, and diced
• Pinch of salt

Instructions

1. Rinse the tapioca pearls under cold water until the water runs clear.
2. In a medium saucepan, combine the coconut milk, water, sugar, and a pinch of salt. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Add the rinsed tapioca pearls and lower the heat to a simmer. Cook for 25 30 minutes, stirring occasionally to prevent sticking, until the pearls are tender and translucent.
4. Remove from heat and let it cool slightly before dividing into six serving glasses or bowls.
5. Top each serving with diced mango chunks and a sprinkle of coconut flakes (optional).
6. Serve chilled or at room temperature for an authentic Vietnamese experience.

Chef’s Insight

The key to perfect tapioca pearls is rinsing them well before cooking to remove excess starch, which can cause them to become gummy.

Notes

For a more authentic experience, use coconut cream instead of regular coconut milk.