Vietnamese Banana Coconut & Tapioca Dessert Recipe (Chè Chuối)

Cut the bananas into even slices.

Season them with sugar and mix well. Let them rest for 20 to 30 minutes.

Soak the tapioca pearls in warm water for 20 minutes.

Crush the roasted peanuts coarsely using the mortar and pestle. Do not crush them too finely.

Fill a pot with water and add the pandan leaves. Cook them for about 5 minutes. When the water is warm, pour in the coconut milk and gently stir to combine. Add a little salt.

Continue to cook for 5 minutes, then remove the leaves.

The tapioca pearls should have swollen up at this point. Drain them with a sieve.

Add the drained tapioca pearls to the soup and season with sugar. Cook for 15 minutes or until the pearls become transparent and have come to the ideal size.

Add the banana slices and cook them for another 5 minutes. Then, cut the heat.

Ladle the soup into a bowl and sprinkle some roasted peanuts on top. Enjoy!

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