Looking for a light, fruity dessert that is easy to make and a delightful mix of tropical flavors? Enter Vegan Vietnamese Sweet Soup – Tropical Dessert Bliss! This recipe, inspired by traditional Southeast Asian cuisine, is a vegan-friendly way to satisfy your palate. Bursting with the natural sweetness of ingredients like mung beans, coconut milk, and chewy tapioca pearls, this dessert is a taste of Vietnam in a bowl. Whether you’re throwing a dinner party or just want a little sweetness after lunch, this recipe has you covered. BellRecipes is your go-to for easy and unique recipes like this one!
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 – Tropical Dessert Bliss Recipe
Vietnamese Sweet Soup, known locally as ‘Chè,’ is a beloved dessert across Vietnam. It’s enjoyed by locals on hot afternoons and cozy evenings. This vegan-friendly spin on a classic brings you the same comforting flavors without any animal products. Traditionally, the recipe uses mung beans and coconut milk to create a rich base. The chewy tapioca pearls add a fun, boba-style texture, making each bite irresistibly playful! Ever been curious about Vietnamese-style desserts? This is your golden ticket to travel to Vietnam through food. Plus, thanks to easily available ingredients, you won’t need any hard-to-find items to make this at home. With BellRecipes guiding you step-by-step, you’ll have this tropical treat ready to enjoy in no time!Why You’ll Love This Recipe
- Vegan and dairy-free – kind to your tummy and planet
- Rich, creamy coconut milk flavor balanced with refreshing tropical notes
- Easy to make, perfect for beginners
- A fun way to explore Vietnamese culture and cuisine
- Can be served hot or chilled
Key Ingredients and Substitutions
- Mung Beans: The star ingredient adds a nutty, earthy flavor. If unavailable, split yellow lentils work as a substitution.
- Coconut Milk: Brings creaminess and tropical vibes. Almond or oat milk can be used for a lighter version.
- Tapioca Pearls or Sago: These chewy gems add texture! If not available, swap them with softened boba pearls.
- Palm Sugar: Sweetens everything naturally with caramel notes. Brown sugar or cane sugar are decent alternatives.
- Vanilla Extract: Enhances the dessert’s aroma and sweetness. Vanilla bean paste might add a slightly richer flavor!
How to Make the Recipe (Step-by-Step)
- Rinse your mung beans three to four times to remove impurities. Soak them in water for at least an hour.
- Boil soaked mung beans over medium heat until soft and mashable. Don’t overcook or they’ll become mush!
- Cook the tapioca pearls in boiling water until translucent, stirring occasionally to keep them from sticking.
- In a pot, combine coconut milk, palm sugar, and a pinch of salt. Heat gently while stirring until sugar dissolves.
- Add the cooked mung beans and tapioca pearls into the coconut milk mixture. Stir gently, letting all the flavors meld together.
- Finish with a drizzle of vanilla extract, and decide: Serve it warm for a cozy vibe or chill it in the fridge for a refreshing dessert!
Expert Tips for Success
Soaking the mung beans prevents them from taking too long to cook.
Don’t rush while cooking tapioca pearls. They need time to become nicely chewy!
If your dessert feels too thick, just add a splash of water or extra coconut milk.
Consider using high-quality coconut milk for the best flavor.
Chilling the soup in the refrigerator overnight enhances the flavors.
Variations and Customizations
Want to add more texture? Toss in small chunks of cooked sweet potato or taro for an added layer of heartiness. If you adore boba tea, use boba pearls instead of tapioca pearls to merge two fun treats into one! Prefer a richer flavor? Add a dash of roasted sesame seeds or even chopped peanuts on top for a yummy crunch. Looking for something extra fruity? Mango chunks or diced jackfruit are amazing tropical additions.
Nutritional Information
This Vegan Vietnamese Sweet Soup packs desserts with purpose! A single serving offers around 200-250 calories, depending on your coconut milk’s fat content and sugar levels. With mung beans at the center, you’re looking at a healthy dose of protein and fiber, making this dish not just sweet but also satisfying. Coconut milk adds fats – but mostly the good kind that keep your heart happy. Plus, the sugars are balanced with natural ingredients like palm sugar, making this dessert indulgent but not overly sinful for your cravings!
Storage and Reheating Instructions
Got leftovers? Store your Vegan Vietnamese Sweet Soup in an airtight container in the fridge. It’ll stay good for 2-3 days. If serving chilled, you won’t need to reheat – just give it a good stir before plating. If serving warm, gently reheat it on the stove over low heat. Add a splash of water or coconut milk to loosen the consistency as it might thicken a little with time.
Recipe Card of Vegan Vietnamese Sweet Soup - Tropical Dessert Bliss
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 salt
- 1 tsp vanilla extract
- Toasted sesame seeds or crushed peanuts (for topping)
- Optional toppings: fresh mango, shredded coconut, or a 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
Nutrition
All Your Questions About This Recipe
Can I use canned mung beans instead of dried ones?
Yes! Canned mung beans are a time-saver. Just rinse them well to remove any brine from the can before using.
What if I can’t find tapioca pearls?
No stress! Boba pearls or cooked rice pearls can do the trick. It’ll still taste amazing!
How can I make this less sweet?
Try reducing the amount of palm sugar or use a sugar substitute like monk fruit sweetener.
What if my soup turns out too thick?
Don’t sweat it! Add a splash of hot water or coconut milk to thin it out to your liking.