Vietnamese banana and tapioca pearls in coconut milk (che chuoi)
Chewy tapioca pearls and soft bananas in a pool of sweetened coconut milk. It's a sweet snack in Vietnam but feel free to enjoy it as a dessert. Leftovers can be stored in the fridge for a day or two. Che chuoi can be served cold straight out of the fridge.
Ingredients
- 6 tablespoons small tapioca balls uncooked
- ⅔ cup coconut milk
- 3 tablespoons white sugar
- 1 generous pinch salt
- 4 ripe bananas peeled and cut into half-inch cubes
- ¼ teaspoon vanilla extract optional
Instructions
- Measure three and a half cups of water into a sauce pan. Add the tapioca balls. Bring to the boil.
- Cook the tapioca balls, stirring occasionally, until swollen but the centers still opaque.
- Stir in the sugar, salt and coconut milk. Bring to a simmer.
- Stir in the cubed bananas and vanilla extract, if using.
- Turn off the heat, cover the pan and allow the tapioca balls to cook fully in the residual heat.
- Serve your che chuoi warm or at room temperature.