Vietnamese Coconut Banana Pudding (Chè Chuối) recipe

Chè chuối is a beloved Vietnamese dessert of bananas simmered in a fragrant coconut base with chewy tapioca pearls. It’s gently sweet and creamy without being heavy — simple, comforting, and familiar rather than elaborate.

This is the kind of dessert many Vietnamese families serve at home. It’s delicious warm or chilled and is often finished with roasted peanuts or sesame seeds for a crunchy contrast. If you enjoy coconut-forward, mildly sweet desserts, chè chuối is easy to love.

Why You’ll Love This Recipe

This recipe is low-effort with a satisfying result. It uses a short ingredient list, comes together quickly, and requires no special equipment.

It’s naturally gluten-free and easy to tailor for sweetness. The straightforward technique makes it suitable for weeknights or casual gatherings. If you’ve made other Vietnamese chè like che Thai or che ba mau, this will feel familiar and approachable.

What is Che Chuoi?

Chè chuối is a banana and coconut pudding that frequently includes small tapioca pearls for texture. Recipes vary by region and household: some versions are thinner, some thicker, some use more coconut cream, others more coconut milk. This version balances richness and body and will thicken as it cools.

Which Banana Should You Use?

Thai (pisang awak) bananas are traditional and work best when available. They are smaller and slightly firmer, so they hold their shape when simmered.

If you can’t find Thai bananas, ripe but still-firm plantains are a good substitute. Avoid overly ripe bananas, which break down and become mushy during cooking.

Ingredients You’ll Need

This recipe calls for a handful of simple ingredients. You’ll use water and pandan leaves to build an aromatic base — pandan lends a subtle fragrance, or you can substitute ½ teaspoon clear pandan extract if fresh leaves aren’t available.

Full-fat coconut cream gives the best silky texture and flavor. Small tapioca pearls provide chew and body, while sugar and a pinch of salt balance the sweetness. Roasted peanuts, sesame seeds, or shredded coconut are optional but recommended for texture contrast.

Please scroll ⬇️ to the recipe card for full ingredient amounts and instructions.

How to Make Che Chuoi

Begin by soaking the tapioca pearls in warm water until they soften slightly; this helps them cook evenly. While they soak, slice the bananas into uniform ½-inch pieces so they cook at the same rate.

Bring the water to a boil, add the pandan leaves, and simmer for 8–10 minutes to infuse the liquid. Remove the leaves, then add the drained tapioca pearls and stir immediately to prevent sticking.

Stir in the bananas, 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 retain their shape.

Taste and adjust sweetness if needed. Spoon into bowls and finish with crushed roasted peanuts, sesame seeds, or coconut flakes. Serve warm or chilled — it will thicken slightly as it cools.

Exact measurements and step timing are available in the recipe card below.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy chè chuối cold from the fridge or reheat gently on the stove or in the microwave. If it has thickened, stir in a little water or coconut milk while reheating.

Freezing is not recommended because the bananas and tapioca may lose their texture once thawed.

Make It and Save It for Later

If you try this chè chuối, leave a comment to share how it turned out and which toppings you used. Save the recipe if you plan to make it again.

RECIPE