A warm, creamy Vietnamese dessert of ripe bananas simmered in sweetened coconut milk with tapioca pearls and toasted peanuts.
Che chuoi is one of Vietnam's most popular che (sweet soup) desserts, built around ripe bananas simmered gently in coconut milk sweetened with sugar and thickened slightly with small tapioca pearls until the whole pot turns creamy and fragrant. It occupies a comforting middle ground between a dessert and a snack, sold hot from street carts in the evening and made at home just as often when bananas start to over-ripen. The key technique is using very ripe, almost spotted bananas -- they hold their shape better than firm bananas when simmered and release natural sweetness that balances the coconut milk's richness. The tapioca pearls need a brief pre-soak so they cook through evenly rather than staying chalky in the center, and the coconut milk should be added toward the end and only gently simmered, never boiled hard, to keep it from splitting. Served warm in small bowls topped with toasted peanuts and a drizzle of extra coconut cream, che chuoi is the kind of dessert Vietnamese grandmothers make on a whim with whatever ripe bananas are on the counter -- humble, quick, and deeply comforting.
Serves 4
Bring water to a boil, add soaked tapioca pearls, and simmer 10 minutes until they turn translucent.
Add banana rounds to the pot and simmer gently for 5-6 minutes until just tender but still holding their shape.
Stir in coconut milk, sugar, and salt. Bring back to a gentle simmer, being careful not to boil hard.
Stir in the cornstarch slurry and cook 2-3 minutes until the liquid thickens slightly and turns glossy.
Remove from heat and let sit 5 minutes to thicken further and cool slightly before serving.
Ladle into bowls, drizzle with coconut cream, and top with crushed roasted peanuts.
Use very ripe bananas with brown spots -- underripe bananas stay firm and starchy and don't develop the right sweetness.
Don't let the coconut milk boil hard once added; a gentle simmer keeps it creamy instead of curdled and oily-looking.
Toast raw peanuts in a dry pan for 4-5 minutes over medium heat if you can't find pre-roasted ones -- it makes a real difference in aroma.
Che chuoi nuong: grill or bake the bananas first for a caramelized, smokier version before adding to the coconut milk.
Add cubed sweet potato or taro along with the bananas for more texture and heartiness.
Serve chilled over ice in the summer instead of warm, a common variation in southern Vietnam.
Refrigerate up to 2 days in an airtight container; the bananas will soften further and the tapioca will firm up. Reheat gently over low heat with a splash of water or coconut milk to loosen it back up.
Che desserts are a huge and varied category in Vietnamese cuisine, ranging from bean-based sweet soups to fruit and tapioca combinations like che chuoi, traditionally sold by street vendors and eaten as an afternoon or evening treat rather than strictly after dinner.
Fresh ripe bananas work best for texture, but in a pinch, thawed frozen bananas can work -- expect a softer, more broken-down result.
It was likely boiled too hard. Keep the heat at a gentle simmer once coconut milk is added, and stir occasionally rather than letting it sit over high heat.
Large tapioca pearls (boba) work but need a much longer soak and cook time, around 30-45 minutes; check the package for specific timing.
Per serving (260g / 9.2 oz) · 4 servings total
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