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Prep time: 00:15 HR
Cook time: 00:20 HR


Serves: 4

Chèchuoi is a warm, Vietnamese pudding-like dessert featuring bananas and rich coconut milk and tapioca pearls. You can easily make this at home in less than an hour. This Vietnamese bananapudding is mostly eaten slightly warm or room temp because the tapioca in it can make it feel too starchy when served cold.


  • Ripe bananas peeled and chopped – 4
  • Sugar – 5 tbs
  • Salt – ¼ tsp
  • Island sun coconut milk can - 1
  • Water - 1 cup
  • Tapioca pearls - 1/4 cup
  • Roasted unsalted peanuts chopped, for garnish – 3 tbs
  • Toasted sesame seeds for garnish – 1 tbs


Soak tapioca pearls for 30 minutes and drain.

Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. If it is too thick, add more water or coconut milk to get the right consistency.

Divide the chopped bananas in 4 dessert bowls. Ladle the hot pudding over it. Serve topped with peanuts and sesame seeds.