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bowl of Vietnamese Tapioca Pudding (che chuoi chung)
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Vietnamese Tapioca Pudding (che chuoi chung)

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). This recipe is Vegan, AIP and Paleo.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Vietnamese
Servings: 6 servings
Calories: 557kcal
Author: Beth Chen


  • 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


  • 1/4 cup Toasted Coconut Chips
  • 1 tablespoon Toasted Sesame Seeds optional, AIP Reintroduction
  • Coconut Cream
  • Additional Bananas sliced


  • 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 and cook, stirring occasionally.
  • Once the coconut milk mixture is boiling, 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.


  • 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.


Serving: 1serving | Calories: 557kcal | Carbohydrates: 65g | Protein: 5g | Fat: 36g | Saturated Fat: 31g | Sodium: 595mg | Potassium: 921mg | Fiber: 6g | Sugar: 42g | Vitamin A: 101IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 4mg