Chè Chuối: Creamy Vegan Vietnamese Banana Dessert You’ll Fall in Love With

Soak tapioca pearls in water for 20 minutes. Drain and rinse with water until water is clear.

Gently mix bananas and sugar together so that sugar evenly coats all sides of the banana slices. Refrigerate for 30 minutes.

In a medium saucepan on medium high heat, fill with 5 cups of water and add pandan leaves. Bring the water to a boil, then reduce heat to medium low to medium, and let it simmer for 15 minutes until the water is infused with the extract of the pandan leaves.

After 15 minutes, remove pandan leaves. Once they cool off, squeeze all the water out of the pandan leaves back into the pot then discard pandan leaves.

If you are using pandan extract drops, then skip this step and just add the extract drops directly in the water, and you do not need to simmer for 15 minutes.

Add the sugarcoated bananas, salt, drained tapioca pearls and coconut cream to the saucepan. Immediately mix so that the tapioca doesn’t stick to the bottom of the pan. Bring to a boil then reduce heat to low and let it simmer for 15 minutes.

Combine topping ingredients together and sprinkle mixed topping over each serving.

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