Vegan Vietnamese Sweet Soup Dessert Recipe

If you’re looking for a light, creamy dessert that’s packed with tropical flavors, this Vegan Vietnamese Sweet Soup is the perfect treat. This traditional Vietnamese dessert, known for its smooth coconut milk base and chewy tapioca pearls, delivers a delightful balance of sweetness and texture. Enhanced by ripe banana slices and topped with toasted sesame seeds or crushed peanuts, this dessert is a refreshing way to end any meal. Whether served warm or chilled, it’s a simple yet indulgent dish that will quickly become a favorite for plant-based eaters and dessert lovers alike!

Ingredients

• 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 a sprinkle of matcha

How To Make Vegan Vietnamese Sweet Soup Dessert Recipe

1. In a medium saucepan, bring 3 cups of water to a boil.
2. Add the tapioca pearls and stir gently; cook according to package instructions until they become translucent (about 15-20 minutes).
3. Once cooked, remove from heat and drain excess water, rinsing the pearls under cold water to stop the cooking process.
4. In the same saucepan, add the coconut milk, sugar, salt, and vanilla extract, stirring to combine.
5. Slowly introduce the banana slices into the coconut milk mixture, simmering gently for 5-7 minutes to allow the flavors to meld.
6. Fold in the cooked tapioca pearls, cooking for another 2-3 minutes until heated through.
7. Taste and adjust sweetness if necessary.
8. Serve warm or chilled in bowls, topped with toasted sesame seeds or crushed peanuts, and any additional toppings of choice. Enjoy!