Che Cuoi – Vietnamese Dessert
I have to admit that this has become one of my favorite desserts! If you ever ask me about tapioca pudding combinations, I would definitely recommend you to try this one because it is incredibly good!
The taste is even better if you add jaggery instead of sugar since it gives it that caramelized pudding kick. It’s thick, creamy, slightly caramelized and very flavorful! Who would’ve thought that Vietnamese desserts are so good?❤️
- 500 ml milk
- 50 g soaked tapioca pearls (soaked for 30 min in water)
- 50 g jaggery
- 2 bananas (pureed or mashed)
- 50 g coconut cream (use coconut milk if not available, but coconut cream imparts a better flavor and texture)
In a pot, add the milk and the soaked and drained tapioca pearls and mix everything well. Bring to a boil while stirring constantly and then boil for further 5 minutes.
After 5 minutes, the pudding has thickened, but it should not be ready yet because the tapioca pearls are not completely transparent at this stage. You know your tapioca pudding is done when the pearls are completely transparent. At this point, add the jaggery and boil for further 5 minutes.
After 5 minutes, add the banana puree and coconut cream. Give it a stir, cook for 1 more minute, then turn off the heat.
Serve the pudding with banana slices, chopped peanut and toasted coconut flakes.