Snack · 30 min · vietnamese

Che Chuoi

Firm-ripe bananas does the heavy lifting here, with coconut milk rounding it out. A Vietnamese snack that takes 30 minutes, start to finish. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 4 Firm-ripe bananas
• 2 cups Coconut milk
• 1/3 cup Sugar
• 1/2 tsp Salt
• 1/4 cup Small tapioca pearls
• 1/4 cup Crushed peanuts
• 1 tbsp Toasted sesame seeds
• 1 Pandan leaf

Steps

1. Choose bananas that are yellow with a few spots, firm enough to slice cleanly. Fully blackened bananas will dissolve into mush in the hot coconut milk.
2. Simmer the tapioca pearls in water until translucent, then rinse cold and set aside.
3. Warm the coconut milk with the sugar, salt, and pandan leaf over medium-low heat until steaming. Never let it boil; boiling splits coconut milk into a greasy, grainy mess.
4. Slice the bananas into thick coins and simmer gently in the coconut milk for 8 minutes, just until tender and perfumed.
5. Fold in the tapioca pearls and warm through for 2 more minutes.
6. Serve warm in bowls, topped with crushed peanuts and sesame seeds. The crunch on top against the silky bananas is the whole dessert.

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