Chè chuối is a comforting Nam Bộ dessert of very ripe banana simmered with small tapioca pearls in coconut milk. Pandan lends a gentle grassy fragrance, and crushed roasted peanuts add a crisp finish. Serve it warm from the pot or chilled after it has cooled safely.
The balance is simple: soft, ripe banana, chewy pearls and a creamy coconut broth. Very ripe fruit sweetens the soup and softens as it simmers, while a tied pandan leaf perfumes the liquid without adding a strong green color. Small tapioca pearls are the right size for this spoonable dessert; large boba pearls would change its texture.
Cover the small tapioca pearls with cool water and soak for 20 minutes. Drain well. While they soak, peel the bananas and cut into 2 cm rounds.
In a wide saucepan, bring 500 ml water, 200 ml of the coconut milk, sugar, salt and pandan leaf to a gentle simmer, stirring to dissolve the sugar.
Stir in the drained tapioca pearls. Keep at a gentle simmer for 8–10 minutes, stirring occasionally, until the pearls are mostly translucent; follow the package time if it requires longer.
Add banana rounds and simmer uncovered for 8–10 minutes. Turn them gently once or twice; stop when tender and glossy but still holding their shape.
Stir in the remaining 200 ml coconut milk and warm gently for 2 minutes without a hard boil. Remove and discard the pandan leaf. The soup should be creamy and spoonable; loosen with a little hot water if desired.
Ladle into four bowls and top each portion with 10 g crushed roasted peanuts. Serve warm, or cool promptly and refrigerate for a chilled serving.
Cool leftovers in shallow containers and refrigerate within 2 hours at 4°C / 40°F or below. Use within 2 days for best texture. Reheat gently until steaming, adding a splash of water or coconut milk if the tapioca has thickened the soup.
This dessert is naturally spoonable rather than firm like a pudding. If it thickens while standing, stir in a little hot water or coconut milk. For a chilled version, cool it promptly in shallow containers, cover and refrigerate; the pearls will firm slightly, so loosen with liquid when reheating. Keep peanuts separate until serving if preparing bowls ahead. Use within 2 days for best texture.
Pearls have a chalky centre: Simmer them longer and check the package instructions; small dried pearls can need extra time. Bananas fall apart: Use ripe but not liquefied fruit and stir only gently after adding it. The soup is too thick: Tapioca continues to absorb liquid; stir in hot water or coconut milk a little at a time. The coconut milk looks separated: Lower the heat and avoid a rolling boil; gentle warming usually brings the soup back together. The dessert tastes flat: Add a small pinch of salt only after tasting; the measured 2 g is the full recipe amount.
Can I use Cavendish bananas if I cannot find chuối xiêm? Yes. Very ripe Cavendish bananas work well; choose fruit with brown freckles and a sweet aroma. What kind of tapioca pearls should I buy? Use small white pearls sold for chè or sweet soups, not large bubble-tea pearls. Soak and cook until translucent. Can I serve chè chuối cold? Yes. Cool it promptly, refrigerate it, and serve chilled. The tapioca firms as it cools, so stir in a little coconut milk or water if you prefer a looser texture.
These are approximate values based on full-fat canned coconut milk and the listed quantities. Coconut-milk brands and banana size can change the totals.
Contains peanuts and coconut. Check local allergen-labeling requirements and packaged ingredient labels. Cool cooked chè promptly in shallow containers, refrigerate within 2 hours at 4°C / 40°F or below, and use within 2 days for best quality. Do not leave it at room temperature longer than 2 hours. Reheat gently until steaming and avoid repeated cooling and reheating.
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