Ever craved a dessert that’s both comforting and totally out of the ordinary? Say hello to the Vegan Vietnamese Sweet Soup – Creamy Tropical Dessert! This dish is a medley of sweet tropical fruits, creamy coconut milk, and the perfect hint of indulgence. Inspired by traditional Vietnamese chè, this dairy-free version brings all the flavors without the guilt. It’s a fun way to explore new recipes and treat yourself to something special, whether you’re hosting friends or just need a comforting dessert during Netflix time!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Vegan Vietnamese Sweet Soup – Creamy Tropical Dessert Recipe
Let’s take a little tasty trip to Vietnam while sitting in your kitchen. The Vegan Vietnamese Sweet Soup – Creamy Tropical Dessert is inspired by Vietnamese chè, a sweet soup or pudding loved for its unbeatable combo of flavors and creaminess. Normally, you’d find ingredients like taro, mung beans, or pandan used in this dessert, but here we’ve taken a tropical spin. Dairy-free coconut milk is the hero here, giving richness without using traditional dairy. This dish is great to make when you’re looking to bring an exciting, global touch to your home cooking. Never tried a sweet soup before? Don’t worry—it’s kind of like a hybrid between pudding and a light fruit cocktail but way better. If you love mixing new cultural dishes into your recipe rotation, this one’s a winner!Why You’ll Love This Recipe
- 100% vegan and dairy-free – perfect for plant-based eaters!
- A playful tropical twist on traditional Vietnamese chè.
- Rich, creamy, and satisfyingly sweet—perfect for dessert lovers!
- Uses pantry staples like coconut milk for convenience.
- Customizable with your favorite tropical fruits.
- Simple to make and impressively unique.
Key Ingredients and Substitutions
- Coconut milk: Provides creaminess and that tropical kick. Substitute with almond or cashew milk for a lighter feel.
- Bananas: A sweet, mushy texture to die for. Use fresh mango cubes or diced pineapple for variety.
- Sugar: Adds sweetness to balance the creaminess. You can swap in maple syrup or coconut sugar to keep it natural.
- Tapioca pearls: Tiny chewy pearls make this dessert extra fun. If unavailable, try cooked sago as a substitute.
How to Make the Recipe (Step-by-Step)
- Start by cooking your tapioca pearls. Rinse them thoroughly and boil in water until they turn translucent and soft. Set aside.
- In a medium pot, combine the coconut milk and sugar. Stir over low heat until the sugar is dissolved.
- Add sliced bananas into the coconut milk mixture. Let them simmer gently, releasing their sweetness into the dessert.
- Stir in the cooked tapioca pearls and let everything blend together for a couple more minutes.
- Serve warm, or chill it in the fridge if you’d like a cold treat. Top it off with a sprinkle of shredded coconut if you’re feeling fancy!
Expert Tips for Success
Taste as you go to adjust sweetness to your liking.
Don’t rush when cooking the tapioca pearls; undercooked pearls = rubbery texture.
Use ripe bananas for the best flavor—it’ll add natural sweetness.
Want a thicker texture? Simmer the mixture a bit longer to reduce it.
Variations and Customizations
If you’re not a huge banana fan, try swapping them out for mango chunks or lychee. To make this recipe even more refreshing for summer, serve it as a cold dessert and add crushed ice or a drizzle of fresh lime juice. A splash of vanilla extract could also add a subtle flavor boost. And for the adventurous, adding a pinch of flaky salt can really highlight the sweetness.
Nutritional Information
This dessert checks boxes for being vegan-friendly and full of creamy goodness! With roughly 250-300 calories per serving, most of the calories come from healthy fats in the coconut milk. It’s low in protein but packed with simple, natural sugars from the bananas. You’ll also get fiber from the fruits and a touch of carbs from the tapioca pearls. Want to make it even lighter? Sub in a lower-fat coconut milk.
Storage and Reheating Instructions
Got leftovers? Pop them into an airtight container and keep them in the fridge for up to 3 days. When you’re ready to eat, you can reheat it in the microwave or gently in a saucepan over low heat. If the mixture thickens after chilling, just stir in a splash of milk to bring it back to its creamy consistency.
Recipe Card of Vegan Vietnamese Sweet Soup - Creamy Tropical Dessert
Ingredients list
- 2 ripe bananas cut into slices
- 1 cup coconut milk
- 3 cups water
- ½ cup small tapioca pearls
- ¼ cup sugar adjust to taste
- Pinch of salt
- 1 tsp vanilla extract
- Toasted sesame seeds or crushed peanuts for topping
- Optional toppings: fresh mango, shredded coconut, or sprinkle of matcha
Step-by-Step Instructions
- In a medium saucepan, bring 3 cups of water to a boil.
- Add the tapioca pearls and stir gently; cook according to package instructions until they become translucent (about 15-20 minutes).
- Once cooked, remove from heat and drain excess water, rinsing the pearls under cold water to stop the cooking process.
- In the same saucepan, add the coconut milk, sugar, salt, and vanilla extract, stirring to combine.
- Slowly introduce the banana slices into the coconut milk mixture, simmering gently for 5-7 minutes to allow the flavors to meld.
- Fold in the cooked tapioca pearls, cooking for another 2-3 minutes until heated through.
- Taste and adjust sweetness if necessary.
- Serve warm or chilled in bowls, topped with toasted sesame seeds or crushed peanuts, and any additional toppings of choice. Enjoy!
Recipe Video
Notes
Ideal for brunches, dinners, or as a light treat during summer afternoons.
Nutrition
All Your Questions About This Recipe
Can I use canned fruit instead of fresh?
Absolutely! Just remember, canned fruit is already sugary, so you might want to cut back on the added sugar.
Is there a substitute for tapioca pearls?
Yes! Sago works great as an alternative, or you can even ditch it if you’re okay with a simpler texture.
How do I make this dessert less sweet?
Dial back the sugar or opt for unsweetened coconut milk. Also, be mindful of your fruit’s natural sweetness.
Can I freeze this dessert?
Not recommended—freezing can mess with the texture of the tapioca pearls and make everything a bit gummy.
Can I add other toppings?
Sure thing! Shredded coconut, chopped nuts, or even a drizzle of chocolate sauce could work wonders.