30-Minute Che Chuoi (Vietnamese Banana Tapioca Pudding) - Cooking Therapy (2024)

Che Chuoi (Vietnamese Banana Tapioca Pudding) is a staple dessert in Vietnamese cuisine. This dairy-free, gluten-free tapioca pudding is made with a sweetened coconut sauce, small tapioca pearls, and bananas. In the Vietnamese community, we go bananas over how easy and refreshing this dessert is. In this blog post, learn how to make this 30 minute dessert including how to customize it to your tastes.

I’ve been seeing mango sago recipes all over my social media, and when I see mango sago, I immediately think of this Vietnamese dessert Che Chuoi which is also made with small tapioca pearls. Che Chuoi or Vietnamese Banana Pudding is one of the more famous che’s in Vietnamese cuisine. I remember I used to get it all the time at Vietnamese bakeries with my parents. I loved the sweet combination of coconut, small tapioca pearls, and bananas.

What is che chuoi?

As mentioned, Che Chuoi is part of a Vietnamese dessert category called che. Che is a collection of puddings, sweet soups, and drinks that are hugely popular in Vietnamese communities around the world. The most popular che’s include Che Ba Mau and Che Thai, but there are so many lesser known ones that are just as good. Case in point, this one! Che Chuoi is a tapioca pudding filled with a sweetened coconut sauce flavored with pandan leaves, small tapioca pearls, and bananas, specifically Thai bananas. It’s one of those desserts that you can eat over and over again because it’s not too sweet and not too heavy. Bonus! It’s also gluten free and dairy free.

How I developed my che chuoi recipe

My mom has made this dessert so many times for me, so I used her recipe as a base and then tweaked it with a few tests. I decided to switch out the coconut milk for coconut cream to make the dessert thicker and richer. I also chose not to use tapioca jelly which she likes to use because I wanted to keep the recipe as simple as possible. Lastly, I tested both Thai bananas and plantains, and found that Thai bananas yield a better flavor. They’re inherently sweeter than plantains.

Ingredients, Substitutions & Adjustments

• Small tapioca pearls – This one of the signature parts of the pudding. They’re small and chewy, and they also thicken the pudding. No substitutions.
• Pandan leaves – Adds pandan flavor to the pudding. This ingredient also pairs really well with coconut. If you don’t have pandan leaves, you can add a few drops of pandan extract.
• Coconut cream – You can use either coconut cream or coconut milk for this recipe. I prefer coconut cream because it makes the pudding thicker and richer.
• Thai bananas or plantains – I tested this recipe with both Thai bananas and plantains and I personally prefer Thai bananas. Thai bananas are smaller than normal bananas, and they’re also a lot sweet. I would recommend using very ripe bananas since that is when they are at peak sweetness. If you can’t find Thai bananas, use plantains.
• Granulated sugar – Adds sweetness to the pudding. Feel free to use more or less.
• Salt – Brings out the flavor of the other ingredients. I cannot stress how important salt is to desserts!
• Toppings (peanuts and sesame seeds) – This adds extra flavor to the pudding and is the traditional way to finish off this pudding.

How to make che chuoi

Soak 1/3 cup of small tapioca pearls in warm water for 20 minutes. While the pearls are soaking, combine 2 cups of water and 4 pandan leaves in a large sauce pan. Bring to a simmer and turn off the heat. Let the pandan leaves steep for 20 minutes while you prep your other ingredients.

Cut the Thai bananas into thin pieces. I like to cut diagonally to get longer strips of banana pieces. Sprinkle 2 tsp of granulated sugar on the bananas and set aside. After the tapioca pearls have soaked for 20 minutes, drain and add them to the sauce pan with the pandan water. Follow that with 1 can of coconut cream, the sliced Thai bananas, 1/4 cup of granulated sugar and 1/2 tsp of salt. Turn the heat back on and bring to a simmer. Stir to bring everything together. Simmer for 10-15 minutes.

Combine all the ingredients for the topping. I like to throw them into a mortar and pestle and crush both ingredients. You can also use the handle of a knife and a small bowl. Remove the pandan leaves and serve. You can also let the dessert cool for 10-15 minutes. As the pudding cools, it will thicken and the tapioca pearls will expand more. Serve the dessert topped with the sesame peanut topping.

How to customize che chuoi to your tastes

There are so many different ways you can customize this dessert to fit your tastes. Here are a couple ways to do it.

1. Adjust the sweetness to your preferences. I personally think 1/4 cup of sugar is the perfect amount, but you can use more or less.
2. If you want a more water-y dessert, use coconut milk instead of coconut cream or add more water. If you want it thicker, use less water or add a corn starch slurry.
3. You can also customize the amount of small tapioca pearls. Keep in mind that they will expand a lot, so while initially, it might not look like a lot, a little goes a long way.
4. Add tapioca jelly. This is something my mom likes to do, but I didn’t want to add to this recipe.

How do you store che chuoi?

Che Chuoi should be stored in an airtight container in the fridge for up to 3 days.

Did you make this dish?

If you made this dish, I would love to see!

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