Vietnamese

Authentic Vietnamese Che Chuoi – Banana Pudding in Coconut Milk with Tapioca Pearls

Learn how to make an authentic, delicious and sweet Vietnamese dessert called Che Chuy, with bananas swimming in coconut milk and delicious tapioca pearls.

If you want a warm dessert with bananas and coconut flavor in the pudding, this Vietnamese recipe can be made in less than 30 minutes. It can be served hot (the best way to serve it) or cold. If you want to expand the flavors or even recreate some of your favorite Vietnamese desserts, try this recipe, which is sure to satisfy any sweet tooth! Chee choi is a very simple dessert. And best of all, it’s vegan and dairy-free.

If you find yourself in a situation where you need to get rid of all the ripe bananas in the house instead of thinking about banana bread, why not try this easy pudding recipe?

 

All about Vietnamese choi

The authentic Vietnamese che chuoi is prepared with bananas (plantains, chuoi xiam or spoon bananas), coconut cream and tapioca pearls. There are regional variations of this recipe with toppings of peanuts and sesame seeds, but I find that authentic che chuoi does not include these toppings!

 

How does Chewoya taste?

Vietnamese chuy combines the sweetness of ripe yellow bananas with the soft, chewy texture of tapioca pearls and the richness of coconut cream, all melded together into a warm pudding.

The texture of the Vietnamese banana pudding will be creamy and thick, with the addition of tapioca pearls (and sometimes zigzagging pieces of tapioca) for a beautiful presentation.

How do you eat Che Choy?

Vietnamese banana pudding can be eaten slightly warmed or at room temperature, thanks to the use of tapioca pearls. It can also be served cold, but may taste a little starchy after a few hours in the fridge. In some regional variations, it is sometimes garnished with crushed peanuts and sprinkled with toasted sesame seeds.

What are other names for Vietnamese banana pudding with tapioca pearls?

Vietnamese banana pudding has many different names, depending on the translation. Below are some of the most common names for this deliciously sweet banana pudding:

  • Che chuoi
  • Vietnamese dessert based on banana, coconut and tapioca.
  • Banana and coconut pudding with tapioca
  • Banana and tapioca pudding
  • Sweetened banana and coconut milk soup.
  • Banana Tapioca
  • Sweet tapioca coconut soup with bananas.
  • Banana coconut milk with tapioca pearls
  • Plantains, manioc and tapioca pearls…
  • Vietnamese banana pudding
  • Plantain, cassava and tapioca pearls for dessert.

How do you pronounce dessert Che chuoi?

Choi choi can be pronounced chhoe, meaning soup or sweet pudding, and chhoe, meaning banana.

What is the definition of Vietnamese Che Choi and what does it mean?

Che is a word for any soup, pudding or sweetened drink. Choy means bananas. In Vietnamese, cheese usually refers to sweet desserts that are (usually) liquid, such as puddings, drinks and even soups. There are literally hundreds of cheese recipes. Che doesn’t need any special cooking equipment, all you need is a pan, a stove and some delicious ingredients!

When is Vietnamese tapioca che chuoi pudding served?

Vietnamese che chuoi is often served warm after dinner.

List of Asian grocery stores for authentic Vietnamese Che Chuoi

 

Coconut cream (whole)

For this recipe, you need to use coconut cream. The coconut cream (a kind of blue jar) makes all the difference in this recipe because it’s so rich! The coconut cream gives a heart to this dessert. You can’t go wrong with Savoy Blue Coconut Cream, as it adds an extra layer of flavor and fat thickness to this pudding recipe. Again: Use canned coconut cream, full fat, NOT coconut milk.

Selecting the appropriate banana or plantain varieties for che chuoi

The most important thing about this pudding recipe is choosing the type of banana and making sure it is ripe. Below are the types of bananas that can be used for this recipe:

  • Chuối sứ or Chuối xiêm are bananas which are used in authentic way in Vietnam. They are soft and sweet.
  • Plantains – I use plantains in this recipe because they retain both their firmness and moisture when cooked.
  • Lady Fingers – These are small, fat bananas that are also perfect for this recipe.
  • Saba or apple bananas are also soft and sweet.
  • Cavendish – it’s easy to get and available all year round.
  • Plain bananas – Make sure they are not too ripe or they will be squashed during cooking.

 

Tapioca pearls

Tapioca pearls are an essential ingredient in this dish and form the basis of this recipe. They offer the chewy texture of this dessert, but don’t necessarily have the flavor.

This is a bag of tapioca pearls that I usually buy at the grocery store to make most of my meals that need them. When choosing from the seemingly endless supply of tapioca pearls on the Asian market, the size of the tapioca pearls you choose makes a difference, both in terms of how long they mature before use and how they look in your dessert when they’re ready. A smaller variety of tapioca pearls works better for this recipe.

For the record, there are also versions of this recipe with colorful tapioca strips that zigzag in green, blue, and pink, to add to the presentation style.

Tapioca pearls are made from the starch of cassava root, so you will find variations of this recipe that use cassava root.

 

Tips and tricks on how to prepare Vietnamese Che Cuoi

Ensure that bananas or plantains are stoned

The best bananas for this recipe are those with a soft skin and perfectly ripe, with no green color. If the banana chosen for this recipe is green, the soup will be starchy and less sweet. Bananas that are too ripe or too brown give a mushy pudding.

Preparation of tapioca pearls

Tapioca pearls should be soaked in hot water in a bowl for about 20 minutes before use. If you soak the tapioca pearls before cooking them, you won’t have to cook them as long later in the recipe. The tapioca pearls change from white to opaque and translucent during the cooking process.

Tapioca pearls may seem a little intimidating before you start making them. After soaking, rinse the tapioca with cold water to prevent the tapioca from sticking and to stop the cooking process before the next stage of processing in the main dish.

Other optional component Fresh pandanus leaves

Other variations of this recipe also use pandanus leaves for a different level of sweetness, with notes of almond, rose and vanilla. I tend to keep them because I like to keep my recipes simple without having to choose another ingredient! Whatever you do, don’t take the extract, always use fresh pandanus leaves!

Extras for Che Chuoi

There are so many toppings you can put on this pudding (kind of like a yogurt for breakfast). The most popular toppings for this recipe are crushed salted peanuts to balance out the sweetness, and toasted sesame seeds for an extra layer of crunch and texture. Truly, it is crowned with nothing!

How to make an authentic Vietnamese Che Chuoi recipe

Ingredients for Vietnamese Banana Pudding Recipe

  • 1 cup of hot water
  • 4 glasses of water
  • 3 tbsp Tapioca pears
  • 1 can (14 oz.) coconut cream
  • 3 t t t of plant
  • 4 glasses of water
  • Salt

Instructions for preparing Vietnamese Che Chuoi

  1. Put a cup of hot water in a bowl and add the tapioca pearls. Allow to soak for 20 minutes.
  2. Prepare the plantains by peeling and cutting them into ½ pieces. Leave it out.

  1. Put 4 cups of water on the stove and bring to a boil. Add the sliced bananas.
  2. Drain the tapioca pearls in cold water and add them to the pot. Simmer for 3 minutes or until tapioca pearls are opaque and translucent in color.
  3. Then add the sugar and the coconut cream. Stir gently for another 3 minutes to blend, then bring to a boil.
  4. Season with salt.
  5. Add additives as required.

Conservation of Vietnamese che choy

Che chuoi always tastes better when eaten fresh the same day. However, you can keep it in an airtight container for up to 3 days. Stir the pudding before eating, as the coconut cream becomes thick when cold and you will need to stir all the ingredients again. You can reheat the pudding at 30 second intervals to eat the reheated Vietnamese banana pudding. It’s also good to eat it fresh.

In the summer, it’s best to eat Czechoy in its chilled form. Serve them warm in the winter months.

Vietnamese Che Chuoi can be kept in the refrigerator for up to 3 days.

Frequently asked questions about Vietnamese Che Cuoi

What can I substitute for tapioca pearls in che chuoi?

There is no substitute for tapioca pearls when making che chuoi, as they are the basis of this recipe.

What kind of banana is used for real Vietnamese banana pudding?

Chuối sứ or Chuối xiêm are bananas authentically used for this dessert in Vietnam because they are soft and sweet and can keep their shape when cooked.

  • Plantains – I use plantains in this recipe because they retain both their firmness and moisture when cooked.
  • Lady Fingers – These are small, fat bananas that also work well in this recipe.
  • Saba or apple bananas are also soft and sweet.
  • Cavendish – it’s easy to get and available all year round.
  • Plain bananas – Make sure they are not too ripe or they will be squashed during cooking.

Can I use coconut milk for Vietnamese che choy?

Whole coconut milk (also called coconut cream) should be used to prepare che chuoi. If you use fat-free coconut milk, the richness that Che Chuoi is known for will be less.

Can you freeze banana tapioca pudding?

Freezing Vietnamese banana pudding is not recommended. It can be kept in the refrigerator for up to 3 days before spoiling.

Brief description of the Vietnamese dessert Che Chuoi Recipe

I hope you enjoyed this crazy Vietnamese banana, tapioca and coconut pudding. A rich coconut cream sauce with airy tapioca pearls and a slice of tender, cooked banana provides exceptional sweetness. It’s so versatile, in the winter it’s a warm dessert to enjoy by the fireside, and in the summer it’s a great dessert to enjoy cool in the sun. The creamy, sweet coconut, banana flavor and texture of the tapioca pearls make this dessert delicious and filling.

Ingredients

  • 1 cup of hot water
  • 4 glasses of water
  • 3 tbsp Tapioca pears
  • 1 can (14 oz.) coconut cream
  • 3 t t t of plant
  • 4 glasses of water
  • Salt

Instructions

  1. Put 1 cup of hot water in a bowl and add the tapioca pearls. Allow to soak for 20 minutes.
  2. Prepare the plantains by peeling and cutting them into ½ pieces. Let it out.
  3. Put 4 cups of water on the stove and bring to a boil. Add the sliced bananas.
  4. Drain the tapioca pearls in cold water and add them to the pan. Simmer for 3 minutes or until tapioca pearls are opaque and translucent in color.
  5. Then add the sugar and coconut cream. Stir gently for another 3 minutes to blend, then bring to a boil.
  6. Add salt to taste.
  7. Add the extras you want.

nuts

This dessert can be kept in the refrigerator for up to 3 days in an airtight container.

Recommended products

As an Amazon employee and member of other affiliate programs, I make money on eligible purchases.

Performance information:

Give it up: 4

Power: 1

The amount for the deposit :

Calories : 534Total fat: 16gSaturated fat: 15gTrans fat: 0gSaturated fat: 1gCholesterol: 0mgSodium: 209mgHydrocarbons: 100gFiber: 3gSugar: 70gProtein: 2g

Other Southeast Asian dessert recipes you might like include.

Here are some other authentic and delicious Southeast Asian recipes that you will love:

Did you make this recipe? If you’ve made this recipe, be sure to leave a 5 star review! Share it on social media with #cookingwithlane or the I made it button on Pinterest!

 

 

 

 

 

 

 

 

 

 

 

 

 

Let me help you!  I’ll send you a free shopping list in your mailbox to help you on your next visit.

Sign up now and discover a whole new world of flavors!

Related Tags:

vietnamese coconut milk dessertthai coconut tapioca puddingvietnamese che recipevietnamese dessert puddingvietnamese plantain coconut dessertvietnamese desserts,People also search for,Privacy settings,How Search works,Bánh bò,Chè,Banana,Mooncake,Black sesame soup,See more,vietnamese coconut milk dessert,thai coconut tapioca pudding,vietnamese che recipe,vietnamese dessert pudding,vietnamese plantain coconut dessert,vietnamese desserts,vietnamese desserts recipes,vietnamese tapioca dessert

Popular Articles

To Top
Asian Food Fiesta