Tapioca Pudding with Caramelized Banana

Dessert

Mar 13

This delicious tapioca pudding recipe is inspired by Chè Chuối, a popular Vietnamese dessert. Easy, creamy, and made in just 30 minutes, we put our own spin on this dish by caramelizing bananas, which adds an extra level of sweetened toastiness alongside the savory flavors of salty roasted peanuts.

Tapioca Pudding with Caramelized Bananas & Salty Peanuts

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients:

For the Creamy Tapioca Pudding:
- 1/3 cup small pearl tapioca (not instant)
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cinnamon stick
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sesame oil
- 2 large eggs, lightly beaten
- Caramelized bananas (see recipe below)
For the Caramelized Bananas:
- 3 ripe but firm bananas
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- Pinch of salt
For the Salty Peanuts:
- 1 cup raw peanuts
- 1 1/2 teaspoons vegetable oil
- 1/2 to 1 teaspoon fine sea salt, to taste

Instructions:

Soak the Tapioca: In a large bowl, soak tapioca pearls in 1 cup of water for 30 minutes to 2 hours, depending on package directions. Drain and set aside.
Heat the Milk Mixture: In a medium saucepan, combine milk, cream, cinnamon stick, sugar, and salt. Heat gently over medium until hot but not boiling.
Cook the Tapioca: Add soaked tapioca pearls. Reduce heat to low and cook, stirring frequently, until translucent and thickened, about 25–30 minutes. Meanwhile, prepare bananas and peanuts.
Temper the Eggs: Whisk eggs in a bowl. Slowly whisk in 1 cup of hot tapioca mixture. Return to saucepan, stirring well. Remove cinnamon stick.
Finish the Pudding: Cook over medium-low, stirring, for 2–3 minutes until pudding thickens enough to coat a spoon. Do not boil. Stir in vanilla and sesame oil. Remove from heat.
Toast the Peanuts: Spread peanuts on a baking sheet. Drizzle with oil and roast at 350°F for 10–15 minutes, stirring occasionally, until golden. Toss with salt while warm. Cool, then chop.
Caramelize the Bananas: Slice bananas into 1-inch rounds. Melt butter in a skillet over medium heat. Stir in brown sugar and salt until bubbly. Add bananas and cook 2–3 minutes per side until caramelized.
Assemble: Stir most caramelized bananas into warm pudding, reserving some for garnish. Serve pudding topped with reserved bananas and a generous sprinkle of salty peanuts.