Chè Chuối – Vietnamese Banana, Coconut & Tapioca Dessert

Chè Chuối is far more than just a dessert; it’s a vibrant thread in the fabric of Vietnamese culinary tradition, combining the rich flavors of banana, coconut, and tapioca into a warm, comforting treat. This traditional dish is a testament to the beauty of simplicity in Vietnamese cuisine, where each ingredient is allowed to shine and harmonize with others. Chè Chuối isn’t merely food—it’s a cultural experience, often enjoyed as a sweet end to meals or as a nourishing snack during festive gatherings.

The magic of Chè Chuối lies in its delicate balance of textures and flavors. The creamy coconut milk, the subtle sweetness of ripe bananas, and the playful chewiness of tapioca pearls create a symphony of taste that is both soothing and exhilarating. This dessert’s humble ingredients and straightforward preparation process belie its ability to transport those who enjoy it to a place of warmth and contentment.

In this article, we’ll explore the origins of Chè Chuối, uncover the secrets to perfecting its texture, and share tips on how to customize it to your taste. Whether you’re a seasoned chef or a curious foodie, mastering Chè Chuối will add an exotic flair to your culinary repertoire and provide a delightful glimpse into the heart of Vietnamese dessert culture.

What is Chè Chuối?

Chè Chuối, or Vietnamese Banana, Coconut & Tapioca Dessert, is a traditional Vietnamese treat that showcases sweet, creamy flavors and an irresistible mix of textures. This classic dessert combines fresh bananas, chewy tapioca pearls, and rich coconut milk for a comforting taste of Vietnam.

The key components that make Chè Chuối so appealing are:

• Sweet, ripe bananas
• Chewy, translucent tapioca pearls
• Velvety, coconut-infused custard
• Aromatic vanilla and cinnamon

These simple ingredients meld together to create a dessert that is both familiar and exotic. Every spoonful delivers soothing coconut, banana bursts, and tender pearls.

Chè Chuối is often served at family gatherings and special occasions in Vietnam. The dessert comes together quickly, making it a perfect end to any celebratory meal. Chè Chuối is commonly offered to guests as a refreshing treat on a hot day. It’s a staple dessert on holidays like Tết, which rings in the Lunar New Year.

Ingredients & Equipment

To make authentic Chè Chuối at home, you’ll need:

Ingredients

• 3-4 very ripe bananas, peeled and sliced
• 1 cup dry small tapioca pearls
• 14 ounce can full-fat coconut milk
• 2 cups water
• 1⁄4 cup white sugar
• 1⁄2 teaspoon vanilla extract
• Pinch of salt
• Cinnamon stick

Equipment

• Medium saucepan
• Wooden spoon for stirring
• Mesh strainer or cheesecloth
• Small bowls and spoons for serving

Full-fat coconut milk is essential for Chè Chuối, as it provides a rich, creamy base. The high fat content carrying the signature coconut flavor that makes this dessert special. Low-fat or “lite” coconut milk won’t provide the same luxurious texture and taste.

Preparing the Ingredients

Ripe, sweet bananas are key for the best flavor. Look for bananas with brown speckles on yellow skin. The fruit should give slightly when pressed. Overripe bananas tend to be mushy when cooked.

To cook the tapioca pearls properly, first soak them in warm water for 20 minutes to begin the hydration process. Then simmer in water for 15-20 minutes, until translucent and chewy but not mushy. Drain and set aside.

Other tips for prepping the ingredients:

• Use room temperature ingredients for faster cooking.
• Make the custard first so it has time to cool before assembly.
• Toast the cinnamon stick over low heat to boost its aroma.
• Have all components ready for easy assembly.

How to Make Chè Chuối

Follow these steps for flawless Chè Chuối:

1. Simmer tapioca pearls according to package directions until chewy yet tender. Drain and set aside.
2. Make custard: Whisk coconut milk, sugar, vanilla, and salt in a saucepan. Simmer over low heat for 5-10 minutes until slightly thickened. Remove from heat and let cool.
3. Assembly: Divide banana slices between serving bowls. Top with cooked tapioca pearls. Pour cooled coconut custard over each dessert.
4. Garnish with an extra dash of cinnamon if desired.

The trick to incredible flavor is slowly simmering the coconut milk to reduce it slightly. This concentrates the coconut essence into a luscious elixir.

Don’t let the custard boil or overcook, as this can cause separation. Stir frequently for even cooking.

Serving and Enjoying

Chè Chuối can be served warm or chilled. For parties, assemble the components in individual serving bowls for a help-yourself dessert table.

For an extra pop of flavor, top each bowl with a dollop of sweetened condensed milk. You can also add coconut flakes, chopped peanuts, or fresh mango.

Store any uneaten Chè Chuối in the refrigerator for 2-3 days. The dessert may thicken after chilling – simply stir in a splash of milk before serving.

Conclusion: Chè Chuối

Chè Chuối is easy to put together, as long as you:

• Use very ripe bananas and quality full-fat coconut milk
• Perfectly cook the tapioca pearls
• Gently simmer the coconut custard
• Chill thoroughly before serving

For best results, don’t rush the simmering process – let the flavors meld. Garnish with toppings like condensed milk or tropical fruit. Savor this traditional Vietnamese treat with family and friends.

1 2 3 4 5 Rate this recipe | 0 ratings Chè Chuối - Vietnamese Banana, Coconut & Tapioca Dessert Cuisine Vietnamese Category Desserts Persons 4 Serving Size 1 serving Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Ingredients Base: Water: Used for soaking tapioca pearls and thinning out the pudding (typically 4-6 cups). Coconut Milk: Adds richness and creaminess (typically 1-2 cans). Tapioca Pearls: Small Tapioca Pearls: These cook quickly and provide a chewy texture (typically ¼ cup to ½ cup). Flavorings: Pandan Leaves (Optional): Provides a subtle pandan flavor and aroma (typically 2-3 leaves, tied in a knot). Salt: A pinch to enhance the overall flavors (typically ¼ teaspoon). Bananas: Ripe Bananas: The star of the dessert, sliced (typically 2-3 bananas). Optional Ingredients: Sugar: Sweetens the dessert to taste (optional, ¼ cup to ½ cup). Palm Sugar: Adds a richer and caramelized sweetness (optional, to taste). Vanilla Extract: A touch of vanilla can complement the other flavors (optional, ½ teaspoon). Toasted Sesame Seeds or Peanuts (Optional): For added texture and nutty flavor (optional, for garnish). Crushed Ice (Optional): For a refreshing cold dessert (optional). Instructions Prepare the Tapioca Pearls: In a medium saucepan, combine the water and tapioca pearls. Bring to a boil over medium heat. Reduce heat and simmer for 10-15 minutes, or until the tapioca pearls become translucent and cooked through, with a slight white dot in the center. Stir occasionally to prevent sticking. Add Coconut Milk and Flavorings (Optional): Pour in the coconut milk and pandan leaves (if using). Stir to combine. Add a pinch of salt. Sweeten to Taste (Optional): If desired, add sugar or palm sugar to taste. Start with a small amount and gradually add more until you reach your desired sweetness. Cook the Bananas (Optional): There are two options for the bananas: Option 1 (Softened Bananas): Add the sliced bananas directly to the pot and cook for 1-2 minutes, just until they are slightly softened but still retain their shape. Option 2 (Sliced Bananas): Simply add the sliced bananas to the pot without cooking. They will soften slightly from the heat of the coconut milk. Assemble and Serve: Remove the pandan leaves (if used) and discard. Taste and adjust the sweetness if needed. Turn off the heat and let the chè cool slightly. You can enjoy it warm or chilled. Warm: Serve immediately in bowls. Chilled: For a colder dessert, transfer the chè to a serving container and refrigerate for at least 30 minutes or up to several hours. Serve chilled in bowls. Notes Tapioca Pearls: Make sure to cook the tapioca pearls according to package instructions, as cooking times may vary depending on the brand. Pandan Leaves: Using pandan leaves is optional, but it adds a lovely fragrance to the dessert. Sugar or Palm Sugar: Sweetness is a matter of preference. You can adjust the amount of sugar or palm sugar to your liking. Banana Variations: You can experiment with different types of bananas, such as saba bananas (plantains) for a denser texture. Toppings: For extra texture and flavor, consider adding toasted sesame seeds, crushed peanuts, or a drizzle of condensed milk before serving. Leftovers: Chè Chuối can be stored in an airtight container in the refrigerator for up to 2 days. The tapioca pearls may harden slightly over time, but you can refresh them by briefly reheating the chè over low heat. Nutrition Facts Chè Chuối - Vietnamese Banana, Coconut & Tapioca Dessert Serves: 4-6 servings Amount Per Serving: 1 serving Calories 300-450 % Daily Value* Total Fat 10-20g 15.4% Saturated Fat 8-15g 40% Trans Fat 0g Cholesterol Trace 0% Sodium 30-60mg 1.3% Total Carbohydrate 50-70g 16.7% Dietary Fiber 2-4g 8% Sugars 10-30g Protein 2-3g Vitamin A Trace Vitamin C 5-10mg Calcium 20-40mg Iron 0.5-1mg * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Vietnamese food recipe Share on social https://iscleecam.edu.vn/che-chuoi/

Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me