Vietnamese Coconut Tapioca Pudding (Chè Bọt Chuối) – A Sweet, Fluffy & Nutritious Dessert
A flavorful vietnamese dessert perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1/2 cup small pearl tapioca 1 can (13.5 oz) coconut milk 1/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2 ripe bananas, sliced 1/2 cup toasted unsweetened shredded coconut 3 cups water
Instructions
- a. Rinse the tapioca pearls under cold water and drain well. b. In a saucepan, bring water to a boil and add the rinsed tapioca pearls. Cook for about 20 25 minutes or until translucent and tender. Drain and rinse with cold water to stop the cooking process. c. In another saucepan, combine coconut milk, sugar, salt, and vanilla extract. Stir well and heat over medium low heat until the sugar has dissolved. d. Gently mix the cooked tapioca pearls into the coconut milk mixture and cook for another 2 3 minutes, stirring continuously to avoid sticking. e. Remove from heat and let it cool slightly.
Chef’s Insight
This Vietnamese coconut tapioca pudding recipe is perfect for those who love soft, chewy textures and a delightful blend of sweet and savory flavors.
Notes
This dessert is perfect for a gathering or a cozy evening at home.