Che Chuoi Banana Coconut Pudding
Make che chuoi banana coconut pudding at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by Vietnam's cuisine.
Method
- 01
Step 1
Soak tapioca pearls in cold water for 15 minutes and drain.
- 02
Step 2
Bring measured water to a simmer, add tapioca and cook gently for 8–10 minutes, stirring until mostly translucent.
- 03
Step 3
Add coconut milk, sugar and salt and simmer 3 minutes.
- 04
Step 4
Add banana and cook gently for 4–5 minutes until tender; let stand 5 minutes so remaining tapioca centres become translucent.
- 05
Step 5
Spoon into bowls and top with peanuts and sesame. Serve warm or cool promptly and refrigerate.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested