Sweet Banana Soup, With Tapioca and Coconut

Total Time
55mins
Prep 5 mins
Cook 50 mins

A very common dessert in Hanoi. You can serve it hot, cold, or room temp. I personally prefer it hot in winter (yes it does get cold in Hanoi in winter, very actually!)

Ingredients Nutrition

Directions

  1. Bring water and coconut milk to boil in a medium saucepan.
  2. Add sugar, salt, tapioca.
  3. Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
  4. Stir in bananas, remove from heat and let stand for 15 minutes.
  5. Note: after you add the bananas, don't stir too much, it'll break up the fruit.
  6. Serve hot, or chill for 3-4 hours.
  7. Cook time not incl.
  8. chill time.
Most Helpful

I love this recipe for Che Chuoi. The recipe I got from my sis-in-law is almost exactly same, so I wanted to rate yours. I was going to post it for safe keeping, and I'm glad to see you already have it on here. Yummy. Definately one of my fave desserts. =)

Kiersten Phae September 03, 2007

Fantastic hot as a soup or cold the next day as a pudding! I used regular tapioca and six very ripe bananas!

Mr Sparkle October 15, 2012

I made this recipe for my food blog (Travel by Stove) as a part of my Bhutan entry. This was a really nice change from the overly sweet and rich American desserts we'd been eating all Easter. I served it hot and I used bananas that were on the greener side, since I don't really like mushy bananas. I also excluded the sesame seeds. It was delicious and made a nice finish to the meal.

GiddyUpGo April 13, 2012