Che Chuoi cooks banana in coconut milk into a fruity, soft, and spoonable Vietnamese dessert.
8 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the bananas thickly on the diagonal, not too thin, so they do not fall apart while cooking.
Warm the coconut milk with sugar for 4 minutes.
Add the banana slices and cook for 6 minutes.
Add the tapioca pearls if using and stir for 3 more minutes.
Transfer the dessert to bowls and serve with sesame seeds.
Sprinkle toasted sesame over the bowls so the milky banana sweetness is balanced.
💡 Tip: Do not add the bananas too early, so they do not fall apart.
🍽️ Serving suggestion: Serve warm or cold in bowls with sesame sprinkled on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~176
kcal calories
2
g protein
26
g carbs
8
g fat
18.9g
Sugar
3.8g
Fiber
9.5mg
Sodium
11.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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