…tasty bites to stimulate your taste buds..

I have been craving “che chuoi” or banana with coconut milk and tapioca for a while.  Besides being one of my favorite desserts, che chuoi has 6 ingredients and takes less than an hour to make.  When I was little, my mom would pick me up after school, and we would stop by a street vendor for che chuoi before heading home.  Nowadays, I get my che chuoi fix from Che Hien Khanh in Westminster. Che chuoi originated from South Vietnam and has become a popular dessert.  The best banana for this dessert is “chuoi sap” which boasts a unique texture and retains its firmness after cooking instead of becoming mushy or falling apart.  I have not seen “chuoi sap” sold at the local Asian supermarkets so I substituted burro bananas for my recipe.  Che chuoi can be eaten hot, at room temperature, or chilled, but I like my right off the stove.  This dessert is perfect by itself or you can serve it at the end of your dinner party.


1 ½ tbsp tapioca pearls (bot bang)
3 burro bananas
1 can of coconut creme (Savoy brand)
¼ cup of water
3 tbsps granulated sugar
¼ tsp salt
toasted peanuts


Soak the tapioca pearls in water for 30 minutes

Cut the bananas in small pieces

Bring the coconut cream, sugar, and salt to a boil, then lower the heat and let it simmer for 15 minutes.

Add the bananas and simmer for 15 minutes.  Then add the tapioca and let everything cook for another 10-15 minutes until you see the tapioca pearls become clear.

Garnish your dessert with toasted peanuts.

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