In this Vietnamese chè chuối, ripe bananas soften gently in creamy coconut milk. Small tapioca pearls lightly thicken the liquid and add a springy bite; toasted peanuts and sesame bring a nutty crunch.
Chè chuối belongs to the broad Vietnamese family of chè: sweet preparations that range from drink-like desserts to spoon-thick puddings. The ingredients vary from dish to dish and region to region. In this version, banana, coconut milk and small tapioca pearls are at the heart of it. The result isn’t a smooth pudding, but a soft, spoonable dessert with distinct pieces of fruit and pearls that feel slightly springy.
Choose bananas that are ripe and fragrant, but still firm enough to slice. Very soft, overripe bananas will quickly fall apart as they cook and make the pudding more mushy. In the Netherlands, ordinary yellow dessert bananas are a practical choice; small, ripe Vietnamese bananas aren’t available everywhere. Canned coconut milk gives the pudding a rich flavor. Shake the can well so the thick part and the liquid combine before measuring.
Small tapioca pearls need time to absorb liquid and cook evenly. Soaking them briefly shortens the cooking time. Then cook them gently in a mixture of coconut milk and water, stirring regularly: coconut milk can stick to the bottom over high heat. The pearls are ready when they’re mostly translucent and no longer have a hard, white center. Add the banana only after that. This way, it warms and softens without cooking to pieces. A pinch of salt balances the sweetness; taste before serving and add extra sugar only if your bananas aren’t very flavorful.
The toppings are more than decoration. Peanuts add a firm, toasted crunch, while sesame brings a subtle bitter, nutty note to the sweet coconut. Toast them separately in a dry frying pan, because sesame browns faster than peanuts. For a nut-free version, add extra sesame or leave out the peanuts; the pudding itself stays the same. Small tapioca pearls are essential for the characteristic texture and are available at Asian grocery stores and some larger supermarkets.
Serve chè chuối warm or at room temperature in small bowls. Let the pudding stand for a few minutes after cooking: it will thicken a little more. If it has become too firm, stir in a splash of warm water or coconut milk. Cool any leftovers promptly and store them covered in the fridge; the tapioca will make the pudding firmer. Reheat gently in a saucepan with a little water or coconut milk, stirring until it’s spoonable again. Sprinkle the peanuts and sesame on top just before eating so they stay crunchy.
Put the tapioca pearls in a bowl, cover generously with cold water and soak for 20 minutes. Drain in a fine-mesh sieve.
Meanwhile, toast the peanuts in a dry frying pan over medium heat for 3–4 minutes, until golden brown. Transfer them to a plate. Toast the sesame seeds in the same pan for 1–2 minutes, until fragrant. Roughly chop the peanuts.
Put the coconut milk, 350 ml water, sugar and salt in a medium saucepan. Bring gently to a boil over low to medium-low heat, stirring until the sugar has dissolved.
Stir in the drained tapioca. Simmer gently, uncovered, for 10–15 minutes, stirring regularly along the bottom of the pan. The pearls are cooked when they’re mostly translucent and no longer have a hard white center.
Peel the bananas and cut them on the diagonal into slices about 2 cm thick. Stir them into the pan and simmer gently for 4–6 minutes, until warm and soft but still holding their shape.
Remove the pan from the heat and let the chè stand for 5 minutes. Divide among bowls and sprinkle with the chopped peanuts and toasted sesame seeds. Serve warm or at room temperature.
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