Vietnamese Tapioca Pudding or che chuoi chung is a non-dairy tapioca pudding with bananas that’s typical in Vietnam. It’s almost like a soup and the flavor is bananas (pun intended).
What is the tapioca in tapioca pudding?
Tapioca pearls actually comes from the cassava root. To create tapioca starch the cassava root is made into a pulp and combined with water. The starchy liquid that remains is then dried to become tapioca starch. This starch is transformed into the pearls.
And if you were wondering, cassava flour while also made from cassava is different than tapioca starch. The flour is made by just grinding down the whole root.
Is tapioca AIP friendly?
Yes, tapioca is AIP friendly.
Is honey allowed on AIP?
Yes, honey is also AIP friendly. However, sweetener and even fruit should be consumed in moderation. The Paleo Mom recommends 20g of fructose a day.
What are Thai Bananas?
They are short and plump bananas that are common in Thailand. They are sweeter and have a more tropical taste. Thai bananas actually have seeds as well. When they are overripe, they get hard unlike regular bananas that get soft. You will probably need to go to an Asian market to find these. However, if you can’t find them just use regular bananas.
How to make Vietnamese Tapioca Pudding
1. Bring 1 quart water to the boil in a saucepan. Add tapioca, stirring to separate pearls, and boil vigorously for 4 minutes or until slightly softened. Strain and rinse under cold water and set aside.
2. Meanwhile add the honey, coconut milk and cream in a stockpot over high heat. Bring to the boil, stirring to dissolve honey. Reduce heat, bring to a simmer.
3. Once the coconut milk mixture is simmering, add tapioca pearls and bananas then bring to a boil. Reduce heat to medium and let simmer for while stirring frequently for 5 minutes or until bananas have started to break down and the coconut milk mixture has thickened. Stir frequently otherwise the tapioca will sink to the bottom of the pan, stick and burn.
4. Divide among bowls or glasses. Drizzle with coconut cream and scatter with coconut chips and sesame seeds to serve. And add additional banana slices to garnish.
Tips for making the BEST Vietnamese Tapioca Pudding (che chuoi chung)
- To toast the sesame seeds and coconut flakes, add them to a small, dry frying pan. Cook over low heat, stirring occasionally, until just beginning to brown.
- Don’t get Cassava pearls. They cook differently than Tapioca Pearls. Cassava pearls will just disintegrate with this cooking method.
- Make sure to get quick cooking tapioca pearls.
- Traditionally, this dessert is served with sweetened coconut cream and toasted sesame seeds. Sesame seeds are a reintroduction, so I give the option of using toasted coconut chips. Additionally, I didn’t sweeten the coconut cream as this is already a very sweet dessert.
- This dessert works best with Thai Bananas as they are a little bit denser. The regular bananas will break down more during cooking.
- While this dessert is the Vietnamese version of tapioca pudding, it’s much soupier. Don’t be alarmed if it’s not the consistency of the tapioca pudding you are used too. That’s exactly the way it’s supposed to be.
- Please be aware that Aroy-D, Savoy and most coconut milk are no longer AIP compliant. They have emulsifiers that help keep the coconut milk from separating which also helps the panna cotta from separating. If you still want to make this recipe with AIP compliant coconut milk/cream then please be prepared for your pudding to separate.
If you like this Vietnamese banana coconut dessert, then you’ll love these AIP desserts.
- AIP Chocolate Mug Cake
- AIP Mango Sticky ‘Rice’
- AIP ‘Chocolate’ Marshmallows
- No-Bake Pumpkin Pie
- AIP Pumpkin Pudding
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Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are core AIP or include notations for modified AIP and reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, check out this post regarding 'What is the AIP diet?' or ask in advance.
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Vietnamese Tapioca Pudding (che chuoi chung)
Ingredients
- 1/4 cup Small Tapioca Pearls
- 1/2 cup Honey Maple syrup is a good substitute
- 1 can Coconut Milk
- 1 can Coconut Cream
- 1 1/2 teaspoons Salt
- 8 Thai Bananas 4 regular Bananas, cut into 1/4-1/2 inch thick slices
Toppings
- 1/4 cup Toasted Coconut Chips
- 1 tablespoon Toasted Sesame Seeds optional, AIP Reintroduction
- Coconut Cream
- Additional Bananas sliced
Instructions
- Bring 1 quart water to the boil in a saucepan. Add tapioca, stirring to separate pearls, and boil vigorously for 4 minutes or until slightly softened. Strain and rinse under cold water and set aside.
- Meanwhile add the honey, coconut milk and cream in a stockpot over high heat. Bring to the boil, stirring to dissolve honey. Reduce heat, bring to a simmer.
- Once the coconut milk mixture is simmering, add tapioca pearls and bananas then bring to a boil. Reduce heat to medium and let simmer for while stirring frequently for 15 minutes or until bananas have started to break down and the coconut milk mixture has thickened. Stir frequently otherwise the tapioca will sink to the bottom of the pan, stick and burn.
- Divide among bowls or glasses. Drizzle with coconut cream and scatter with coconut chips and/or sesame seeds to serve. And add additional banana slices to garnish.
Notes
- To toast the sesame seeds and coconut flakes, add them to a small, dry frying pan. Cook over low heat, stirring occasionally, until just beginning to brown.
- Don’t get Cassava pearls. They cook differently than Tapioca Pearls. Cassava pearls will just disintegrate with this cooking method.
- Make sure to get quick cooking tapioca pearls.
- Traditionally, this dessert is served with sweetened coconut cream and toasted sesame seeds. Sesame seeds are a reintroduction, so I give the option of using toasted coconut chips. Additionally, I didn’t sweeten the coconut cream as this is already a very sweet dessert.
- This dessert works best with Thai Bananas as they are a little bit denser. The regular bananas will break down more during cooking.
- While this dessert is the Vietnamese version of tapioca pudding, it’s much soupier. Don’t be alarmed if it’s not the texture of the tapioca pudding you are used too. That’s exactly the way it’s supposed to be.
- I used this brand of coconut milk and coconut cream. Please be aware that Aroy-D, Savoy and most coconut milk are no longer AIP compliant. They have emulsifiers that help keep the coconut milk from separating which also helps the panna cotta from separating. If you still want to make this recipe with AIP compliant coconut milk/cream then please be prepared for your pudding to separate.
Yes, the flavor is bananas! What a wonderful dessert.