Che Chuoi (vietnamese Banana Tapioca Dessert)
Lunch • India
How to Make Che Chuoi (Vietnamese Banana Tapioca Dessert) – Traditional & Healthy Version
Che Chuoi is a delightful, creamy banana tapioca dessert, traditionally enjoyed in Vietnamese cuisine but easily adapted for Indian tastes and kitchens. This dessert combines the nutritious richness of ripe bananas (kela), chewy tapioca pearls (sabudana), and the goodness of coconut milk, making it a refreshing and satisfying option for those seeking something sweet yet health-conscious. In India, sabudana is widely used, especially during fasting (vrat) in festivals like Navratri, making Che Chuoi a familiar treat with a new twist. The subtle sweetness from jaggery (gur) or coconut sugar and the aromatic touch of cardamom (elaichi) elevate its flavor profile, making it a popular choice for both adults and children. Che Chuoi is ideal for lunch as a light dessert, especially during the warmer months due to its cooling coconut base. It can also be served during festive gatherings, family get-togethers, or as a prasad during religious occasions. The creamy texture, combined with the gentle crunch of roasted peanuts, ensures a delightful mouthfeel that appeals to Indian palates. With easy-to-find ingredients and a simple cooking process, this dish bridges traditional Indian sweets and exotic flavors, making it both novel and comforting.
Ingredients(for 1 medium katori (bowl))
- 1/4 cup Sabudana (tapioca pearls) (soaked for 1 hour)
- 2 medium Kela (ripe banana) (sliced)
- 1 cup Coconut milk (thick, fresh or canned)
- 1/4 cup Jaggery (gur) or coconut sugar (grated, adjust to taste)
- 1 cup Water
- 1/4 tsp Elaichi (cardamom powder)
- a pinch Salt
- 2 tbsp Roasted peanuts (lightly crushed, optional) - optional
- 2 tbsp Fresh grated coconut (for garnish, optional) - optional
Instructions
- 1
Soak sabudana for 1 hour in enough water until they become soft and double in size.
5 minutes
Use small sabudana for better texture and easier cooking.
- 2
In a saucepan, add 1 cup water and bring to a boil. Drain soaked sabudana and add to boiling water. Cook until transparent and soft, about 8-10 minutes.
10 minutes
Stir occasionally to prevent sticking.
- 3
Add grated jaggery or coconut sugar and a pinch of salt. Stir until dissolved.
2 minutes
Adjust jaggery as per sweetness of bananas.
- 4
Pour in coconut milk and mix well. Lower the flame and cook for another 3-4 minutes. Do not let it boil vigorously.
4 minutes
Simmer gently to maintain creamy texture.
Why This Dish is Healthy
This version of Che Chuoi replaces refined sugar with jaggery or coconut sugar, reducing the glycemic load and providing natural minerals. Coconut milk is lactose-free and heart-healthy, while bananas add potassium and vitamins. With minimal processed ingredients and no deep-frying, this dessert aligns with a balanced, healthy Indian diet, making it suitable even for festive indulgence without guilt.
Che Chuoi is rich in dietary fiber from bananas and sabudana, supporting digestive health and sustained energy release. Coconut milk provides healthy fats, especially medium-chain triglycerides, which are heart-friendly. Jaggery is a natural sweetener packed with iron and minerals. The peanuts offer plant-based protein and healthy fats, while cardamom adds antioxidants. This dessert is naturally gluten-free, making it suitable for those with wheat allergies.
Pro Tips
- 💡Use ripe but firm bananas to avoid mushiness.
- 💡Soak sabudana well for even, quick cooking.
- 💡Add coconut milk at the end to avoid splitting.
Storage & Serving
Store Che Chuoi in an airtight container in the refrigerator for up to 2 days. Best served chilled. Stir before serving as tapioca may thicken on cooling.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
