Sweet Banana and Coconut Milk Soup: Che Chuoi

Total Time:
45 min
5 min
40 min

4 servings

  • 1 cup canned unsweetened coconut milk
  • 1 cup water
  • 1/4 cup tapioca pearls
  • 1/2 cup sugar
  • Pinch coarse sea salt
  • 1 1/2 ripe bananas, peeled and diced, or 1 cup fresh sweet yellow corn kernels
  • Toasted sesame seeds

Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.

Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.

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    Delicious! I will be making this one again!
    My Vietnamese husband was skeptical at first that I was going to follow a recipe instead of learning from his mom. But after trying it, he loved it and thought that I might get the stamp of approval from his mom. Thanks Ms Trang!
    Delicious and light dessert soup. Loved every bite. I preferred it cold as a dessert but my wife enjoyed it warm as an appetizer.
    I'd never even heard of this before, but I used only half the sugar (1/4c., not 1/2c.) and used brown, not white. I diced the bananas, and poured the hot pudding over them, instead of cooking the bananas, since I don't like them cooked. Oh so very good! I will halve the sugar once more, or even eliminate it next time, and make a double batch!
    I think it would be as delightful chilled in the summertime as it is warming in the winter!
    This soup is delicious!
    This is definitely an exotic and delightful dessert. Highly recommended if you want to try something new. It will make your taste buds dance!
    it was delecious & easy to prepare.my husband really loved it.
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