“Che Chuoi” Banana with Coconut Milk and Tapioca Pearls Dessert
I have been craving “che chuoi” or banana with coconut milk and tapioca for a while. Besides being one of my favorite desserts, che chuoi has 6 ingredients and takes less than an hour to make. When I was little, my mom would pick me up after school, and we would stop by a street vendor for che chuoi before heading home. Nowadays, I get my che chuoi fix from Che Hien Khanh in Westminster. Che chuoi originated from South Vietnam and has become a popular dessert. The best banana for this dessert is “chuoi sap” which boasts a unique texture and retains its firmness after cooking instead of becoming mushy or falling apart. I have not seen “chuoi sap” sold at the local Asian supermarkets so I substituted burro bananas for my recipe. Che chuoi can be eaten hot, at room temperature, or chilled, but I like my right off the stove. This dessert is perfect by itself or you can serve it at the end of your dinner party.
Ingredients
1 ½ tbsp tapioca pearls (bot bang) 3 burro bananas 1 can of coconut creme (Savoy brand) ¼ cup of water 3 tbsps granulated sugar ¼ tsp salt toasted peanutsDirections
Soak the tapioca pearls in water for 30 minutes
Cut the bananas in small pieces
Bring the coconut cream, sugar, and salt to a boil, then lower the heat and let it simmer for 15 minutes.
Add the bananas and simmer for 15 minutes. Then add the tapioca and let everything cook for another 10-15 minutes until you see the tapioca pearls become clear.
Garnish your dessert with toasted peanuts.
