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. Boil Water for Tapioca Pearls
- In a medium saucepan, bring 3 cups of water to a boil.
- Why this step is important: Boiling the water before adding the tapioca pearls helps them cook evenly and prevents them from becoming clumpy.
2. Cook the Tapioca Pearls
- Once the water is boiling, add the tapioca pearls and stir gently to prevent sticking.
- Pro Tip: Stirring occasionally helps prevent the pearls from clumping together, ensuring they cook uniformly.
- Cook according to the package instructions, typically about 15-20 minutes, or until the pearls become translucent and tender. This indicates they are fully cooked.
- Why this is important: The translucent tapioca pearls will have a chewy, almost gelatinous texture when done, giving the dessert its signature texture.
3. Drain and Rinse Tapioca Pearls
- Once the tapioca pearls are cooked, remove from heat and drain the excess water. Rinse the pearls under cold water to stop the cooking process.
- Pro Tip: Rinsing the pearls not only halts the cooking but also helps remove any excess starch, preventing the dessert from becoming overly thick or sticky.
4. Prepare the Coconut Milk Mixture
- In the same saucepan, add the coconut milk, sugar, salt, and vanilla extract.
- Stir the ingredients together over medium heat until the sugar has completely dissolved and the mixture is well combined.
- Pro Tip: Use full-fat coconut milk for a creamier and richer texture. If you prefer a lighter version, you can substitute with light coconut milk, but the texture will be thinner.
5. Add Banana Slices
- Once the coconut milk mixture is heated and smooth, slowly introduce the banana slices into the pot. Gently simmer for 5-7 minutes to allow the bananas to soften and release their natural sweetness into the coconut milk.
- Pro Tip: Cut the bananas into even slices to ensure uniform cooking. The bananas should become tender but not mushy.
6. Fold in Tapioca Pearls
- Fold in the cooked tapioca pearls and stir gently to incorporate them into the coconut milk and banana mixture. Let everything simmer together for an additional 2-3 minutes to allow the flavors to meld and the soup to heat through.
- Why this step is important: The pearls will absorb some of the coconut milk, giving them a slightly sweet flavor, and the soup will thicken slightly.
7. Taste and Adjust Sweetness
- Taste the soup and adjust the sweetness if needed by adding a bit more sugar. Remember that the sweetness of the bananas will also influence the final flavor.
- Pro Tip: If you prefer a less sweet dessert, add a small amount of sugar and taste before adding more. You can always add more sweetness, but you can’t take it out!
8. Serve and Garnish
- Once the soup is ready, serve it warm or chilled in bowls.
- Why this is important: This dessert can be enjoyed either warm for a comforting treat or chilled for a refreshing, summery dish.
- Top with toasted sesame seeds, crushed peanuts, or any optional toppings like fresh mango, shredded coconut, or a sprinkle of matcha for added flavor and texture.
- Pro Tip: Toasted sesame seeds or crushed peanuts provide a crunchy contrast to the creamy soup, enhancing the overall eating experience.
Pro Tips for Perfect Vegan Vietnamese Sweet Soup
- Use Ripe Bananas: The riper the bananas, the sweeter and creamier they’ll be. Overripe bananas (with brown spots) are perfect for this dessert as they impart more flavor and sweetness.
- Control the Sweetness: Adjust the sugar based on the sweetness of the bananas and your personal preference. Taste as you go!
- Don’t Overcook the Tapioca Pearls: Overcooked pearls can become mushy, so be sure to check the texture and stop cooking when they are tender and translucent.
- Chill the Soup for a Refreshing Dessert: This dessert is fantastic when served chilled. After cooking, let it cool at room temperature, then refrigerate for a couple of hours before serving for a refreshing treat.
- Experiment with Toppings: Try different toppings to suit your taste. Fresh mango adds a tropical flair, shredded coconut boosts the coconut flavor, and matcha provides a unique twist and vibrant green color.
- Customize the Flavor: You can add a touch of cinnamon or ginger for a warm, spiced note.
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
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
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!