Coconut Banana Tapioca Dessert Soup — Chè Chuối
Vietnamese banana dessert soup from the south, ripe bananas and chewy tapioca pearls simmered in sweetened coconut milk, topped with toasted peanuts.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Measure 4 tbsp tapioca pearls, slice 4 small ripe bananas 1cm diagonal, roughly crush 2 tbsp roasted peanuts, measure 1 tsp toasted sesame seeds, and tie 2 pandan leaves in a knot.
Boil
Bring 600ml water to a rolling boil in a medium pan over high heat. Add tapioca pearls, reduce to medium, simmer 8–10 minutes stirring often until translucent with no white centres. Drain and rinse under cold water, then set aside.
Simmer 1
Combine coconut milk, caster sugar, salt, and pandan leaves in the same pan over medium heat. Heat 3 minutes until just steaming and sugar dissolves completely.
Simmer 2
Add sliced bananas to the coconut mixture, simmer gently over medium heat 4–5 minutes until softened but still holding their shape. Stir in drained tapioca pearls, cook 1 minute more to warm through. Remove pandan leaves.
Plate
Ladle the warm chè chuối into 2 warm bowls, scatter crushed peanuts and toasted sesame seeds over the top of each, and serve immediately.
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