Vietnamese Banana Coconut Pudding is a comforting, creamy dessert that blends the natural sweetness of ripe bananas with the rich flavor of coconut milk. The bananas are gently simmered in a fragrant coconut milk base, sweetened with sugar and a touch of salt, creating a smooth, velvety texture. Tapioca pearls or rice flour are often added to thicken the pudding, giving it a satisfying chew. Served warm or chilled, this pudding is a perfect balance of sweetness and creaminess, offering a taste of tropical comfort that’s simple to make and always a crowd-pleaser.
A Tradition in Every Bite
For generations, Vietnamese Banana Coconut Pudding has been a favorite dessert in Vietnamese homes and street food stalls. It’s a dessert that evokes memories of family gatherings, special celebrations, and quiet evenings. The beauty of this pudding lies in its simplicity it doesn’t require many ingredients, yet every bite is bursting with flavor. As you dig into the soft bananas, the fragrant coconut milk and hint of vanilla create an indulgent treat that makes you feel right at home. This pudding isn’t just a dessert, it’s a taste of Vietnamese culture that brings people together.
The Ingredients That Make It Special
To make Vietnamese Banana Coconut Pudding, you need just a handful of ingredients: ripe bananas, coconut milk, sugar, and a little salt. The bananas are peeled and sliced, while the coconut milk is slowly simmered with sugar to create a sweet base. The bananas are added to the coconut milk mixture and gently cooked until soft. A pinch of salt enhances the flavors, making the pudding even more delicious. Sometimes, you may even add a little tapioca or rice flour to thicken the pudding to your liking, creating a delightful consistency that is both smooth and creamy.
Enjoying the Sweetness of Vietnamese Banana Coconut Pudding
Vietnamese Banana Coconut Pudding is a wonderful way to end a meal or to enjoy a sweet snack at any time of day. Served in small bowls or cups, this pudding is both satisfying and light. It’s perfect for sharing with friends or family, and it’s especially refreshing when served chilled. The combination of bananas and coconut milk brings a natural sweetness, making this dessert a great choice for those who want something comforting yet not overly rich. Whether it’s a hot summer day or a cozy evening, Vietnamese Banana Coconut Pudding will always leave you craving for more.
Table of Contents
Chef’s Notes- Vietnamese Banana Coconut Pudding
- Tapioca Texture: Make sure to stir the tapioca pearls frequently while they cook to avoid clumping or sticking to the bottom of the saucepan. The pearls should become translucent when fully cooked, so keep an eye on them to ensure the correct texture.
- Banana Choice: Pisang Awak bananas are traditional, but you can use any firm banana variety like Cavendish if Pisang Awak is unavailable. Avoid overripe bananas to maintain the right balance of texture in the pudding.
- Adjusting Sweetness: The sweetness level can be adjusted based on your personal preference. Taste the pudding after adding the sugar and adjust it if you like it sweeter. Start with the suggested amount and add more gradually if needed.
- Coconut Milk Consistency: If the pudding becomes too thick while cooking, simply add more water or coconut milk to reach your desired consistency. The pudding should be creamy but not too heavy.
- Peanut Garnish: Toasting the peanuts before crushing them can add extra depth of flavor to the dish. If you prefer a different nut, cashews or even slivered almonds can be a great substitute.
- Customizing Flavor: For a more intense coconut flavor, feel free to add a small splash of coconut extract or even a dash of cinnamon for warmth. You can also experiment with other fruits like mango or strawberries for a fruity twist.
Vietnamese Banana Coconut Pudding
Dive into the rich flavors of Vietnam with this authentic Banana Coconut Pudding! Perfectly sweet and creamy, this easy dessert combines tender bananas, chewy tapioca pearls, and luscious coconut milk for a delightful treat. Whether you’re seeking a comforting end to a meal or a refreshing snack, our recipe delivers tradition and taste in every spoonful. Elevate your dessert game with this simple, customizable, and irresistible Vietnamese classic. Get ready to impress your family and friends with a dish that’s as delicious as it is unforgettable!
4
servings5
minutes25
minutes300
kcal30
minutesKeep the screen of your device on
Ingredients
2.5 cups water
6.75 fl oz coconut milk
1/2 tsp vanilla extract
3 tbsp sugar
1/4 tsp Diamond Crystal kosher salt for table salt, use half as much by volume
1/3 cup unsalted roasted peanuts roughly crushed, for garnish
- Alternative Ingredients:
Pandan Leaves: Substitute with 1/2 teaspoon vanilla extract if unavailable.
Unsalted Roasted Peanuts: Use cashews or omit for allergies.
Diamond Crystal Kosher Salt: Replace with table salt using half the volume.
Pisang Awak Bananas: Any firm banana variety can be used.
Small Tapioca Pearls: Can substitute with other small-sized pearls or omit for a different texture.
Directions
- Prepare the Base: In a medium saucepan, pour 2 1/2 cups of water and add 6.75 fluid ounces of coconut milk along with pandan leaves. Heat over medium-high until the mixture begins to boil, which should take about 5 minutes.
- Cook Tapioca: Once boiling, incorporate the small tapioca pearls into the mixture. Reduce the heat to maintain a gentle simmer. Stir frequently to prevent the pearls from clumping or sticking to the bottom, cooking until they become translucent, approximately 10 minutes. Adjust water if necessary to maintain consistency.
- Add Bananas: Gently add the peeled and sliced bananas to the saucepan. Allow them to simmer and soften, releasing their natural juices and infusing the coconut milk with a vibrant banana flavor, for about 5 minutes.
- Finalize the Sweetness: Pour in the remaining 6.75 fluid ounces of coconut milk, then add 3 tablespoons of sugar and 1/4 teaspoon of kosher salt. Continue to cook the mixture until it returns to a gentle boil. Taste and add more sugar if desired based on sweetness preference.
- Serve: Remove the saucepan from heat and discard the pandan leaves. Ladle the pudding into individual bowls while hot or warm. Top each serving with a generous sprinkle of crushed unsalted roasted peanuts for added texture and flavor.
Equipment
- mixing bowls
- measuring cups and spoons
- knife set
- cutting board
Nutrition Facts
- Calories: 300kcal
- Fat: 12g
- Saturated Fat: 9g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 400mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 30g
- Protein: 5g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 50mg
- Iron: 2mg
FAQ- Vietnamese Banana Coconut Pudding
Can I make this pudding ahead of time?
Yes! You can prepare the pudding a day in advance and store it in an airtight container in the refrigerator. Reheat gently before serving if you prefer it warm.
What can I substitute for pandan leaves?
If pandan leaves are unavailable, use vanilla extract for a similar aromatic flavor. You can also omit the pandan leaves altogether if needed.
Is this pudding vegan and gluten-free?
Yes, this recipe is both vegan and gluten-free, making it suitable for a variety of dietary preferences. The ingredients used are plant-based and do not contain gluten.
Can I adjust the level of sweetness in the pudding?
Absolutely! You can adjust the sweetness to your liking by adding more or less sugar. Taste the pudding as you cook and add sugar gradually for the perfect balance.
Can I use another type of banana?
Yes, while Pisang Awak bananas are traditional, you can use any firm banana variety like Cavendish. Just make sure the bananas are not too ripe to maintain the right texture in the pudding.
