Delicious Vietnamese Banana Coconut Tapioca Pudding Recipe

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Looking for a delightful dessert that captures the essence of tropical flavors? This Vietnamese Banana Coconut Tapioca Pudding is a sweet, creamy treat that will transport your taste buds straight to the beaches of Vietnam. It’s perfect for any occasion, whether you’re entertaining guests or simply satisfying your sweet tooth.

Imagine the combination of chewy tapioca pearls, luscious coconut milk, and ripe bananas blended together in a dreamy pudding. This recipe is not only delicious, but it’s also a fantastic way to experience the unique textures and flavors of Vietnamese cuisine.

What makes this dessert truly special is its balance of sweetness and creaminess. The use of coconut milk adds a rich, velvety texture that complements the bananas perfectly.

Satisfy Your Sweet Cravings with Banana Coconut Tapioca Pudding

This Vietnamese dessert is a delightful mix of chewy tapioca pearls and creamy coconut milk, enhanced with the sweetness of ripe bananas. It’s served chilled, making it a refreshing treat on warm days or a comforting dessert to end any meal.

Ingredients

• 1 cup small tapioca pearls
• 4 cups water
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon salt
• 2 ripe bananas, sliced
• 1 teaspoon vanilla extract (optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. Cook the Tapioca: In a medium pot, bring water to a boil. Add tapioca pearls and reduce heat to medium. Cook for about 15-20 minutes, stirring frequently until the pearls become translucent and chewy. Drain and rinse under cold water.
2. Make the Coconut Mixture: In the same pot, combine coconut milk, sugar, and salt. Heat over medium heat until sugar dissolves. Do not let it boil.
3. Combine the Mixtures: Add the cooked tapioca pearls to the coconut mixture and stir until well combined. If desired, add vanilla extract for extra flavor.
4. Chill the Pudding: Remove from heat and let it cool. Once cooled, stir in sliced bananas. Cover and refrigerate for at least 2 hours until chilled.
5. Serve: Spoon the pudding into bowls, garnish with fresh mint leaves if desired, and enjoy!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 30 minutes

• Servings: 4 servings
• Calories: 320kcal
• Fat: 14g
• Protein: 3g
• Carbohydrates: 48g