How to Make Chè Chuối with Võ Hải
Hải’s family are from the very southern part of Vietnam, around the Mekong Delta, which is known for having lots of great tropical fruit. Hai shared this dish in memory of his mom, who passed away a couple years ago. They used to make it together and it brings back memories of cooking together with her.
We hope you enjoy this dish as much as we did.
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Chè Chuối Recipe
- 2 cups coconut milk
- ½ cup sweetener (palm sugar or honey; consider lessening the amount or omitting for those mindful of sugar intake)
- A pinch of salt
- 2 tablespoons dried tapioca balls
- 1 ½ cups very ripe bananas, diced (you can use any type of banana; we recommend “chuối xiêm,” a small banana that you can usually find at a Southeast Asian grocery store)
- Toasted sesame seeds and/or peanuts for garnish (optional)
In a pot on high heat, stir together the coconut milk, sweetener of your choice, salt, and tapioca. Stir evenly so the tapioca doesn’t stick together and ingredients combine together fully. Once the mixture boils, turn off the heat, cover with a lid, and set aside for about 20 minutes.
After the coconut milk mixture has had time to sit, add the bananas and cook for an additional 5 minutes. Transfer to your serving bowls, garnish with toasted sesame seeds or peanuts, and enjoy!
This recipe is for about 4 servings.