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bowl of Vietnamese banana tapioca pudding

Vietnamese Banana Tapioca Pudding (Chè Chuối)

This Vietnamese Banana Tapioca Pudding is creamy, comforting, and rich with coconut flavor. Soft bananas, chewy tapioca pearls, and sweet coconut milk come together in a warm, tropical dessert that feels like a hug in a bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Bowls
Course: Dessert
Cuisine: Vietnamese
Calories: 250
Ingredients Method Notes

Ingredients
  

  • ½ cup small tapioca pearls
  • 2 cups water for soaking and cooking
  • 4 medium ripe bananas preferably sweet, spotted ones
  • 1 can 13.5 oz coconut milk
  • ¼ cup sugar adjust to taste
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract optional but adds flavor
  • 1 tablespoon toasted sesame seeds for garnish
Optional Add-ins:
  • Steamed taro cubes for taro tapioca pudding variation
  • A few drops of pandan extract for color and aroma

Method
 

Step 1 – Soak the Tapioca
  1. Rinse the tapioca pearls in water, then soak them for about 10–15 minutes. This softens them and reduces cooking time.
Step 2 – Cook the Tapioca
  1. Bring 2 cups of water to a gentle boil. Add the soaked pearls and cook until they turn clear and soft (around 8–10 minutes). Stir occasionally so they don’t stick together. Drain and set aside.
Step 3 – Make the Coconut Base
  1. In a medium saucepan, combine coconut milk, sugar, salt, and vanilla. Heat on medium until the sugar dissolves and the mixture is warm. Don’t let it boil.
Step 4 – Add the Bananas
  1. Slice the bananas into thick coins and gently stir them into the warm coconut mixture. Cook for 5 minutes until they soften slightly.
Step 5 – Mix in Tapioca
  1. Add the cooked tapioca pearls. Stir slowly until the pudding thickens and looks glossy. If it’s too thick, add a splash of water.
Step 6 – Serve
  1. Spoon the pudding into bowls and sprinkle with toasted sesame seeds. Enjoy it warm, or let it chill for a cold version.

Notes

  • Use ripe bananas for the best flavor. The sweeter they are, the better your pudding tastes.
  • Full-fat coconut milk gives the richest and creamiest texture.
  • You can serve it warm or cold—it’s comforting both ways.
  • Store leftovers in the fridge for up to 3 days. It will thicken, so stir in a little water or coconut milk before reheating.