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Vietnamese Banana Tapioca Pudding: A Creamy, Dreamy Vegan Delight
When it comes to desserts, there’s nothing quite like the combination of tropical flavors and satisfying textures to hit the sweet spot. Enter Vietnamese Banana Tapioca Pudding—a luscious, dairy-free treat that perfectly balances creaminess and crunch. This simple yet indulgent dessert has stolen my heart, and I think it might steal yours too.
Let’s start with the stars of the show: bananas and tapioca pearls. I’ve always loved bananas as a dessert ingredient—they bring a natural sweetness and melt-in-your-mouth texture. Pair that with tapioca pearls, those little translucent orbs that don’t offer much flavor on their own but deliver an incredibly satisfying chewy pop, and you’ve got a winning combination.
What makes this pudding so irresistibly creamy is the coconut milk base. Rich, velvety, and aromatic, coconut cream provides all the indulgence without a drop of dairy. And let’s not forget the pandan leaves—often referred to as the “vanilla of Southeast Asia.” They infuse the pudding with a subtle, fragrant sweetness that takes this dessert to the next level.
But the real magic happens with the finishing touches: a sprinkling of chopped peanuts and sesame seeds. These add a delightful crunch and a nutty depth that perfectly contrasts the silky pudding and tender bananas. It’s the ultimate balance of textures and flavors, making it feel indulgent yet wholesome.
The best part? It’s incredibly easy to make. Whether you’re a seasoned cook or a beginner in the kitchen, this pudding comes together quickly with just a handful of ingredients. Plus, it’s naturally vegan and gluten-free, so it’s a crowd-pleaser for almost any occasion.
Trust me, one bite of this creamy, chewy, nutty, and slightly sweet dessert, and you’ll see why Vietnamese Banana Tapioca Pudding has become one of my go-to treats. Ready to give it a try? Head over to the recipe section and get cooking! Don’t forget to garnish generously—it’s all in the details
Vietnamese Banana Tapioca Pudding – Che Chuoi
Ingredients
Ingredients:
- 1 ½ lb Vietnamese bananas or small bananas, around one whole bunch of small bananas, cut into at least ¼ inch, if not slightly thicker slices
- ¼ cup sugar
- ½ tsp kosher salt
- 1 cup tapioca pearls
- 5 cups water
- 10 pandan leaves , or few drops of pandan extract (however, the extract will give your dessert a green color), tie them into a knot
- 1 can coconut cream
Toppings:
- 2 Tbsp peanuts
- 2 Tbsp toasted sesame seeds
- ½ tsp kosher salt
Instructions
- Soak tapioca pearls in water for 20 minutes.
- Drain and rinse with water until water is clear.
- Gently mix bananas and sugar together so that sugar evenly coats all sides of the banana slices.
- Refrigerate for 30 minutes.
- In a medium saucepan on medium high heat, fill with 5 cups of water and add pandan leaves.
- Bring the water to a boil, then reduce heat to medium low to medium, and let it simmer for 15 minutes until the water is infused with the extract of the pandan leaves.
- After 15 minutes, squeeze all the water out of the pandan leaves back into the pot.
- If you are using pandan extract drops, then skip this step and just add the extract drops directly in the water, and you do not need to simmer for 15 minutes.
- Add the sugar coated bananas, salt, drained tapioca pearls and coconut cream to the saucepan.
- Immediately mix so that the tapioca doesn’t stick to the bottom of the pan.
- Bring to a boil then reduce heat to low and let it simmer for 15 minutes.
- Combine topping ingredients together and sprinkle mixed topping over each serving.
Notes
Nutrition
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