Chè Chuối
Vietnamese Banana Coconut Sweet Soup
A comforting and creamy Vietnamese dessert soup featuring tender slices of ripe banana simmered in rich coconut milk, sweetened and thickened with small tapioca pearls. Best served warm.
🧂 Ingredients
- 4 Ripe bananas(Choose bananas that are spotty and very ripe for maximum sweetness and soft texture. Lady finger bananas or regular bananas work well.)
- 400 ml Full-fat coconut milk(Use good quality, full-fat coconut milk for the richest flavor and creaminess.)
- 50 g Small tapioca pearls(Small tapioca pearls cook faster and create a smoother texture. If using larger pearls, they may require pre-soaking and longer cooking.)
- 60 g Granulated sugar(Adjust to your sweetness preference. You can also use palm sugar for a deeper flavor.)
- 1/4 teaspoon Salt(A small amount of salt enhances the sweetness and balances the flavors.)
- 100 ml Water(To help cook the tapioca pearls.)
👨🍳 Instructions
- 1
Prepare the tapioca pearls: Rinse the small tapioca pearls under cold water. In a small saucepan, combine the rinsed tapioca pearls with 100ml of water. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Cook for about 10-15 minutes, or until the pearls are mostly translucent with just a tiny white dot in the center. Drain any excess water and set aside.
⏱️ 15 minutes - 2
Prepare the bananas: Peel the ripe bananas and slice them into 1/2-inch (approx. 1.5 cm) thick rounds. Aim for consistent thickness so they cook evenly.
⏱️ 5 minutes - 3
Combine and heat the base: In a medium saucepan, pour in the coconut milk. Add the granulated sugar and the salt. Stir well to dissolve the sugar and salt. Place the saucepan over medium-low heat. Heat the mixture gently, stirring constantly, until it is warm and the sugar has completely dissolved. Do not boil.
⏱️ 5 minutes - 4
Add bananas and simmer: Once the coconut milk mixture is warm and the sugar is dissolved, gently add the sliced bananas to the saucepan. Stir carefully to coat the bananas. Continue to simmer gently over low heat for about 5-7 minutes, or until the bananas are tender but still hold their shape. Avoid vigorous boiling, which can break down the bananas.
⏱️ 5-7 minutes - 5
Incorporate tapioca and serve: Stir in the cooked tapioca pearls into the warm coconut milk and banana mixture. Cook for another 1-2 minutes, just to heat the tapioca through. Taste and adjust sweetness if necessary. Serve the Chè Chuối warm in individual bowls.
⏱️ 1-2 minutes
💡 Pro Tips
- ✓Use very ripe bananas for the best flavor and texture.
- ✓Don't overcook the bananas; they should be tender but not mushy.
- ✓Adjust sugar to your personal preference.
- ✓For a richer dessert, use full-fat coconut milk.
- ✓Serve warm for the most comforting experience, or chill for a cooler treat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a strip of pandan leaf (knotted) to the coconut milk while heating for an aromatic fragrance. Remove before serving.
- Substitute sago pearls for tapioca pearls (sago may require pre-soaking).
- Garnish with toasted sesame seeds or chopped roasted peanuts.