Vietnamese · Dessert
Chè Chuối Light (Lightened Banana Coconut Milk)
A lightened take on the classic Vietnamese chè chuối, where bananas are gently simmered in a thinned coconut-milk broth sweetened with just a touch of brown sugar. Skim milk and a chia-seed thickener stand in for part of the usual full-fat coconut cream, keeping the comforting, lightly sweet, custardy pour-over texture while cutting the richness back substantially.
$1
8 minsPrep
10 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
172Calories
3gProtein
3.9gFat
34gCarbs
18.3gSugar
4.2gFiber
216mgSodium
0mgChol
0.9gSat Fat
389mgPotassium
167mgCalcium
1.4mgIron
0.3mcgVitamin B12
7.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Saison Ale
local
Cà Phê Đen Đá
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a small saucepan, combine the coconut milk, skim milk, salt and brown sugar and bring to a gentle simmer over medium heat, stirring so it doesn't catch.
2
Stir in the chia seeds and let the mixture simmer for 2 minutes so they begin to bloom and thicken the base naturally.
3
Mix the tapioca starch with a tablespoon of cold water to form a smooth slurry, then stir into the simmering pot and cook for 1-2 minutes until just thickened to a light, pourable consistency.
4
Add the sliced banana to the pot and simmer gently for 4-5 minutes, just until the banana softens slightly but still holds its shape; do not boil hard or it will break apart.
5
Remove from heat and let cool for 5 minutes, then divide between two bowls.
6
Scatter the toasted sesame seeds over the top just before serving, either warm or chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g sliced thick banana
- 4.2 oz120g coconut milk drinking
- 1.4 oz40g skim milk
- 0.4 oz10g slurry with water tapioca potato starch
- 0.4 oz12g brown sugar
- 0.4 oz10g stirred in to bloom chia seeds
- 0 oz1g salt
- 0.2 oz6g toasted sesame seeds
