Vietnamese Banana Coconut Sweet

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A rustic southern Vietnamese dessert simmered in rich coconut cream with chewy sticky rice and soft ripe banana. The pudding is gently thickened with tapioca starch so each spoonful coats the spoon, then finished with a sprinkle of roasted peanuts and a pinch of salt for contrast.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 13 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 28 gSugar
• 5 gProtein
• 95 mgSodium
• 480 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 10 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the pudding

• 4 ripe but firm bananas (about 500 g), peeled and cut into 1-inch rounds
• 1/2 cup glutinous (sweet) rice, soaked 2 hours and drained
• 2 cups full-fat coconut milk, divided
• 1/2 cup granulated sugar
• 1/4 cup tapioca starch
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 pandan leaf, tied into a knot (optional)

For serving

• 2 tablespoons roasted unsalted peanuts, roughly crushed
• 1 tablespoon toasted white sesame seeds
• Extra warm coconut cream for drizzling

Directions

1. Combine the soaked glutinous rice with 1 1/2 cups coconut milk, the sugar, salt, and pandan leaf in a heavy saucepan. Bring to a gentle simmer over medium heat, stirring often, and cook 8-10 minutes until the rice is tender and the mixture is creamy.
2. In a small bowl whisk the tapioca starch with the remaining 1/2 cup coconut milk until completely smooth, then stir this slurry into the saucepan. Continue cooking 2-3 minutes, whisking constantly, until the liquid thickens to a loose pudding consistency that coats the back of a spoon.
3. Slide the banana rounds into the pot, reduce heat to low, and simmer gently 4-5 minutes, turning the bananas once, until they are soft but not falling apart.
4. Remove and discard the pandan leaf. Stir in the vanilla extract and taste, adding a pinch more sugar if the bananas are tart.
5. Ladle the warm pudding into shallow bowls, making sure each portion gets several banana pieces and a generous spoonful of the coconut sauce.
6. Top each bowl with crushed peanuts, a sprinkle of sesame seeds, and a thin drizzle of warm coconut cream. Serve warm, or chill and serve cold the same day.

Cook’s Notes

• Choose bananas that are yellow with just a few brown spots: underripe bananas turn sour, while overripe ones disintegrate while simmering.
• Soak the glutinous rice for at least 2 hours (or overnight) so the grains soften and the pudding cooks evenly without a raw, gritty bite.
• If the pudding thickens too much as it cools, loosen it with a splash of warm coconut milk before serving; tapioca starch continues to set as it cools.
• For a richer finish, toast 1 tablespoon unsweetened shredded coconut in a dry pan until golden and scatter it over the top along with the peanuts.

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