Chè Chuối Recipe: Vietnamese Banana Coconut Tapioca Pudding
Chè chuối is the kind of Vietnamese dessert that feels comforting before the first spoonful. Ripe bananas soften in warm coconut milk, small tapioca pearls add a gentle chew, and roasted peanuts bring just enough salt and crunch to keep the sweetness balanced.
A good bowl should be creamy without becoming thick like custard. The bananas should hold their shape, the tapioca should be fully translucent, and the coconut milk should taste rich without becoming oily or overwhelmingly sweet.
In Vietnam, chuối sứ, also called chuối xiêm, is particularly well suited to this dessert. The bananas develop a deep sweetness as they ripen, but their flesh remains firm enough to survive gentle simmering without immediately falling apart.
This recipe keeps the traditional banana, coconut, tapioca, pandan, and peanut combination at the center. The technique is straightforward, but controlling the heat and cooking the tapioca properly make the difference between a smooth chè and a heavy, gluey one.
Ingredients
For The Bananas
8 small ripe saba bananas, chuối sứ, or chuối xiêm, about 1½ pounds peeled (680 grams)
3 tablespoons granulated sugar
¼ teaspoon kosher salt
For The Tapioca
⅓ cup small tapioca pearls or bột báng (60 grams)
¼ cup dried tapioca strips or bột khoai (40 grams), optional
6 cups water, for cooking the tapioca
For The Coconut Base
1 can unsweetened full-fat coconut milk, divided (13.5 ounces or 400 milliliters)
2 cups water (480 milliliters)
¼ cup granulated sugar (50 grams)
½ teaspoon kosher salt
3 pandan leaves, rinsed and tied into a knot, optional
For Finishing
⅓ cup roasted unsalted peanuts, lightly crushed
1 tablespoon toasted white sesame seeds, optional
How To Make Chè Chuối
Step 1: Prepare And Season The Bananas
Peel the bananas and remove any loose strings from the surface.
Cut each banana crosswise on a sharp diagonal into two or three large pieces. Keep the pieces relatively large so they remain intact while simmering.
Place the bananas in a shallow bowl. Add the sugar and salt, then turn the pieces gently until they are evenly coated.
Let the bananas rest for 20 to 30 minutes. The sugar will draw out a small amount of juice and lightly season the fruit before it enters the coconut mixture.
Avoid using bananas that are completely soft or beginning to collapse. They may taste sweet, but they will dissolve into the coconut base before the tapioca finishes cooking.
Step 2: Soak The Tapioca
Place the small tapioca pearls in a bowl and cover them generously with cool water.
If using tapioca strips, place them in a separate bowl and cover them with cool water as well.
Soak both for 20 to 30 minutes, then drain.
The pearls will not become completely soft during soaking. The goal is to hydrate their surfaces so they cook more evenly and are less likely to remain chalky in the center.
Step 3: Cook The Tapioca
Bring 6 cups of water to a boil in a medium saucepan.
If using tapioca strips, add them first and cook over medium heat for 5 minutes, stirring occasionally to keep them from sticking together.
Add the drained tapioca pearls and continue cooking for 8 to 10 minutes. Stir frequently, scraping across the bottom of the saucepan.
The pearls should become mostly translucent, with only a tiny white point remaining in the center. The tapioca strips should be flexible and translucent without becoming completely soft.
Turn off the heat, cover the saucepan, and let the tapioca stand for 5 minutes. The trapped heat will finish cooking the remaining opaque centers.
Drain the tapioca through a fine-mesh strainer and rinse it briefly under cool running water. Set it aside to drain thoroughly.
Cooking the tapioca separately prevents excess starch from thickening the coconut milk before the bananas have time to cook.
Step 4: Build The Coconut Base
Reserve ½ cup of the coconut milk for the end of the recipe.
Pour the remaining coconut milk into a medium, heavy-bottomed saucepan. Add the water, sugar, salt, and pandan leaves.
Place the saucepan over medium-low heat and bring the mixture to a gentle simmer.
Cook for 3 to 4 minutes, stirring occasionally, until the sugar has dissolved and the pandan begins to release its aroma.
Do not let the coconut milk boil aggressively. Strong boiling can cause the fat to separate and leave the finished chè looking oily instead of smooth.
Step 5: Gently Cook The Bananas
Add the seasoned bananas and any liquid collected in the bowl to the coconut base.
Return the mixture to a gentle simmer. Lower the heat and cook for 8 to 10 minutes, turning the banana pieces once or twice with a spoon.
Avoid stirring continuously. The bananas become more fragile as they cook, and unnecessary movement can break them apart.
The bananas are ready when their color has deepened slightly and the centers feel tender when pressed gently with the edge of a spoon. They should remain visibly intact.
Step 6: Add The Tapioca
Add the drained tapioca pearls and tapioca strips to the saucepan.
Stir slowly from the bottom to distribute the tapioca without breaking the bananas.
Continue cooking over low heat for 3 to 4 minutes. The tapioca should be fully translucent, and the coconut base should begin to feel lightly thickened but still fluid.
If the mixture becomes too thick, add 2 tablespoons of hot water at a time until it returns to a loose, spoonable consistency.
Step 7: Finish With Coconut Milk
Pour in the reserved coconut milk and stir gently.
Cook for another 1 to 2 minutes over low heat, just until the coconut milk is warmed through. Do not bring the chè back to a hard boil.
Remove and discard the pandan leaves.
Taste the coconut base. It should be lightly sweet, creamy, and balanced by a clear but gentle saltiness. If your bananas are especially tart, add 1 tablespoon of sugar and stir until dissolved.
Remove the saucepan from the heat and let the chè rest for 10 minutes. The tapioca will continue absorbing liquid as it stands, and the coconut base will thicken slightly.
Step 8: Finish The Chè Chuối
Ladle the chè chuối into individual bowls, making sure each portion receives banana, tapioca pearls, and coconut milk.
Scatter the crushed roasted peanuts over the top. Add toasted sesame seeds, if using.
The bananas should be soft enough to cut with a spoon while still holding their shape. The tapioca should be translucent and gently chewy, and the coconut base should remain silky and loose rather than stiff.
Chè chuối may be eaten warm or allowed to cool to room temperature. The coconut mixture will become thicker as it cools, so stir in a small amount of warm water if necessary before portioning it into bowls.
Final Thoughts
Chè chuối shows how a short ingredient list can produce a dessert with several distinct textures. The bananas become tender and fragrant, the tapioca remains chewy, the coconut milk provides richness, and the peanuts keep each spoonful from feeling too soft or sweet.
The most important part is restraint. Keep the heat gentle, move the bananas as little as possible, and do not rely on tapioca starch or flour to force the coconut base into a thick pudding.
When the balance is right, chè chuối feels rich without becoming heavy. It is a simple Vietnamese dessert built around ripe fruit, coconut, and the small details that allow each ingredient to remain recognizable.