Chè chuối is a classic Vietnamese dessert of bananas simmered in coconut cream with tapioca pearls. Lightly sweet and coconut-forward, it’s creamy without being heavy and designed to be comforting and familiar rather than elaborate.
This is the dessert many Vietnamese households grow up with. It’s commonly served warm but can also be enjoyed chilled. A final sprinkle of roasted peanuts, sesame seeds, or coconut flakes adds a welcome crunch and contrast to the soft, silky pudding.
Why You’ll Love This Recipe
This recipe is low-effort with high reward. It uses a short ingredient list, comes together quickly, and requires no special tools. It’s naturally gluten-free, easy to adjust for sweetness, and suitable for both weeknight treats and casual gatherings.
What is Chè Chuối?
Chè chuối is a Vietnamese sweet soup made by simmering bananas in coconut milk or cream, often with small tapioca pearls for texture. Versions vary across regions and families: some are thinner, others richer. This version balances body and creaminess and thickens slightly as it cools.
Which Banana Should You Use?
Thai bananas (pisang awak) are traditional and ideal if you can find them — they’re smaller and hold their shape when simmered. If unavailable, plantains are a good substitute; choose ripe but still firm fruit. Avoid overly ripe bananas that quickly break down into mush.
Ingredients You’ll Need
The recipe uses a handful of simple ingredients: water and pandan leaves to infuse the base (clear pandan extract can substitute), full-fat coconut cream for richness, small tapioca pearls for chew, sugar and a pinch of salt to balance sweetness, and optional roasted peanuts or sesame seeds for topping.
Full-fat coconut cream delivers the best texture and mouthfeel; coconut milk will produce a thinner pudding. Small tapioca pearls soften into translucent, chewy beads that complement the tender banana pieces. The pinch of salt is small but important to round the flavors.
Please scroll ⬇️ to the recipe for full ingredient amounts and step-by-step instructions.
How to Make Chè Chuối
Begin by soaking the small tapioca pearls in warm water until they soften slightly so they cook evenly. While they soak, slice the bananas into uniform ½-inch pieces so they finish cooking at the same time.
Bring the water to a boil, add the pandan leaves, and simmer for 8–10 minutes to infuse the liquid, then discard the leaves. Stir in the drained tapioca pearls immediately to prevent sticking, then add the banana pieces, sugar, coconut cream, and a pinch of salt.
Simmer gently for about 5–6 minutes, until the bananas are tender and the tapioca turns translucent. Stir carefully after adding the bananas so they keep their shape. Taste and adjust sweetness as needed, then serve warm or chill and serve cold. Finish with crushed roasted peanuts or sesame seeds for texture.
Exact measurements, timings, and full instructions are provided in the recipe card below.
Tips for the Best Chè Chuối
✔️ Use ripe but firm bananas so they keep their shape while simmering.
✔️ Stir gently after adding the bananas to avoid breaking them up.
✔️ Coconut cream yields the creamiest texture; coconut milk will be thinner.
✔️ The pudding thickens as it cools — add a splash of water or coconut milk when reheating if needed.
✔️ Top with roasted peanuts, sesame seeds, or coconut flakes for crunch.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Chè chuối is enjoyable cold or reheated gently on the stove or in the microwave; add a little water or coconut milk if it has thickened. Freezing is not recommended, as the texture of bananas and tapioca will suffer when thawed.
Make It and Save It for Later
If you make this chè chuối, consider leaving a comment to share how it turned out and which topping you preferred.
RECIPE
Chè Chuối (Vietnamese Banana Coconut Tapioca Pudding)
Ingredients
- 4 cups water
- 3 pandan leaves, rinsed and tied into knots (or ½ teaspoon clear pandan extract)
- 1 (13.5 oz) can coconut cream
- 1½ pounds Thai bananas or plantains, sliced into ½-inch pieces
- 3 tablespoons sugar (adjust to taste)
- ¼ teaspoon salt
- ⅓ cup small tapioca pearls
Toppings
- Roasted peanuts, crushed
- Roasted sesame seeds
Instructions
- Soak tapioca pearls in 1 cup warm water for 20 minutes, then drain.
- Slice bananas into ½-inch chunks.
- Bring 4 cups water to a boil. Add pandan leaves and simmer 8–10 minutes. Remove and discard the leaves.
- Stir in drained tapioca pearls to prevent sticking.
- Add bananas, sugar, coconut cream, and salt. Simmer gently for 5–6 minutes, until bananas are tender and tapioca is translucent. Stir gently to keep banana pieces intact.
- Ladle into bowls and top with crushed peanuts or sesame seeds. Serve warm or chilled.
Notes
- Use ripe but firm bananas so they hold their shape.
- Stir gently after adding bananas to avoid breaking them.
- Coconut cream yields the creamiest texture; coconut milk will make a thinner pudding.
- The mixture thickens as it cools — add a splash of water or coconut milk when reheating if necessary.