Banana Pudding (Chè Chuối)
A simple recipe using Vietnamese bananas, coconut milk and tapioca pearls to make pudding.
Servings: 4
Ingredients
- 7 Vietnamese bananas or regular bananas
- ¼-½ cup small white tapioca pearls Use ¼ cup if you want less tapioca pearls. Use ½ cup if you want more tapioca pearls.
- 5 tbsp maple syrup
- ¼ tsp salt
- 1 cup water
- 1 can Thai kitchen organic coconut milk
- 1 tsp vanilla extract
Instructions
- Measure out the tapioca pearls. I put ¼-½ cup because if you want a lot of tapioca pearls, i would do ½ cup. If you just want a small amount, I'd do ¼ cup. Soak them in water and set aside.
- Open up the can of coconut milk and pour it into a saucepan to heat up on the stovetop. Be careful to only put it on medium heat and keep an eye on it by stirring so it doesn't burn.
- While the milk is heating and the pearls are soaking. Peel and slice the bananas.
- Once the milk is warm-hot, pour the pearls in and stir occasionally to make sure it doesn't burn. The pearls will start to turn translucent indicating that they are cooked through.
- When the pearls are cooked through, add in the bananas, vanilla extract, sugar and salt.
- Let the mixture cook for another 3-4 minutes and it's ready to be served hot. Enjoy.