Raise your hand if you believe desserts should be both comforting and exciting… ***raises hand. Try this vegan Vietnamese Che. We’re talking creamy coconut milk, chewy tapioca pearls, and soft mung beans, all combined into a sweet, silky treat that’s like a warm hug in a bowl. Seriously, one spoonful, and you’ll wonder why you haven’t been making this all along.
The best part? It’s so simple and light that it feels like a little indulgence without the guilt. Even better, it’s vegan, so everyone at the table can dig in. Last weekend, I whipped up a batch of this creamy, dreamy dessert, and let me tell you, it was gone before it even had a chance to cool down! If you’re looking for a dessert that’ll satisfy your sweet tooth and impress your guests, this easy che Vietnamese dessert is the one.
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Table of Contents
ToggleA Modern Twist on a Classic Dessert
Traditional Vietnamese che often relies on refined sugar for sweetness and can be quite heavy. This recipe lightens things up with a few modern twists:
- Natural Sweeteners: Instead of white sugar, this recipe uses the natural sweetness of ripe bananas and a touch of maple syrup or agave nectar. This not only reduces refined sugar but also adds a subtle depth of flavor.
- Plant-Based Milk: Creamy coconut milk is a classic chè ingredient, but this recipe offers the option of using almond milk or soy milk for a lighter, lower-fat version.
- Fresh Fruit: While traditional che often features canned or dried fruits, this che dessert Vietnamese encourages the use of fresh, seasonal fruits for vibrant flavor and added nutrients. Think juicy mangoes, ripe berries, or even slices of fresh lychee.
- Superfood Boost: To enhance the nutritional profile, consider adding chia seeds or flax seeds for extra fiber and omega-3 fatty acids.
Ingredients for Easy Vietnamese Che
- Coconut Milk – Because life’s too short for skim milk, and coconut makes everything creamier and dreamier. 🥥
- Mung Beans – These little beans are the heart and soul of the dish, adding a smooth, creamy texture. Plus, they’re protein-packed!
- Tapioca Pearls – The chewy pearls that make every bite a fun surprise. It’s like tiny bubbles of happiness in your soup.
- Pandan Leaves (optional) – Want to feel like you're lounging in a tropical paradise? These fragrant leaves have your back.
- Sugar – Sweeten your life one spoonful at a time. Add more if you’re feeling extra indulgent.
- Water – The classic foundation that holds this delicious soup together—just like life, sometimes simple is best.
- Pinch of Salt – A tiny sprinkle to balance out all that sweetness. Because life is about balance, right?
- Toppings: Fresh fruit (like jackfruit or lychee), shredded coconut, or toasted sesame seeds – Add these to take your dessert from basic to fancy in seconds.
How to Make Easy Vegan Vietnamese Che
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Author: Jen Sharpin | So Damn Delish
- Yield: 4 servings
- Cook the Mung Beans: Rinse your mung beans, then cook them in boiling water for 20-25 minutes until soft but not mushy. Drain and set aside.
- Prepare Tapioca Pearls: In a separate pot, cook the tapioca pearls in boiling water for about 10 minutes or until they turn translucent. Drain and rinse under cold water to prevent sticking.
- Make the Coconut Soup Base: In a saucepan, combine the coconut milk, water, sugar, and a pinch of salt. Bring to a gentle simmer, stirring frequently so the sugar dissolves.
- Add Flavor: Toss in the pandan leaves if you’re using them. Let the coconut milk mixture simmer for about 5 minutes, absorbing all that tropical aroma.
- Mix It All Together: Remove the pandan leaves, then stir in the cooked mung beans and tapioca pearls. Cook for another 5 minutes until everything’s heated through and the flavors meld.
- Serve and Top It Off: Ladle the sweet soup into bowls and top with your choice of fresh fruit, shredded coconut, or even a drizzle of extra coconut milk. Serve warm or chilled—either way, this che Vietnamese food is delish!
A creamy, sweet, and satisfying Vegan Vietnamese che that’s both easy to make and packed with flavor is ready to served. Whether served warm or chilled, this dessert is the perfect way to end a meal on a sweet, refreshing note. So grab a spoon, dig in, and enjoy the delightful balance of textures and tropical flavors with che in Vietnamese!
Notes
- For extra richness, add an extra ½ cup of coconut milk to the recipe.
- You can make Vietnamese che less sweet by reducing the sugar or substituting it with a natural sweetener like maple syrup.
- Serve it chilled on a hot day for a refreshing treat, or enjoy it warm for a cozy dessert.
- Try other toppings like sesame seeds, peanuts, or chia seeds to add a different texture.
Nutrition Facts (per serving)
- Calories: 280
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Creative Toppings for Extra Flavor
While this Vietnamese che is delicious on its own, adding creative toppings can elevate it to a whole new level of indulgence. Here are some ideas to inspire you:
- Crunchy Textures: Toasted coconut flakes, chopped nuts (like peanuts or almonds), or a sprinkle of granola add a delightful crunch that contrasts beautifully with the creamy soup.
- Fruity Delights: Fresh berries, diced mango, passion fruit pulp, or even a drizzle of fruit puree can add a burst of freshness and vibrant color.
- Sweet & Spicy: A pinch of cinnamon, a drizzle of caramel sauce, or a dollop of vegan whipped cream create a sweet and indulgent experience. For a more adventurous twist, try a sprinkle of chili flakes for a hint of heat.
- Herbal Infusions: A few torn mint leaves or a sprig of basil can add a refreshing herbal note that complements the sweetness of the chè.
- Seed Power: Hemp seeds, chia seeds, or sesame seeds not only add visual appeal but also provide a boost of nutrients and healthy fats.
Don't be afraid to experiment and combine different toppings to create your own signature vegan Vietnamese che recipe masterpiece!
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Easy Vegan Vietnamese Che Recipe
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Let's try this easy vegan Vietnamese che recipe at So Damn Delish with coconut milk, mung beans, and tapioca pearls for a refreshing dessert!
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup split mung beans (hulled)
- ½ cup tapioca pearls
- 1 can coconut milk (13.5 oz, full-fat)
- ½ cup sugar
- 2 cups water
- 2 pandan leaves (optional)
- Pinch of salt
- Fresh fruit (like jackfruit or lychee) and shredded coconut for topping
Instructions
- Rinse and cook the mung beans in boiling water for 20-25 minutes, until soft. Drain and set aside.
- In a separate pot, boil the tapioca pearls for about 10 minutes until they turn translucent. Drain and rinse under cold water.
- In a saucepan, combine coconut milk, water, sugar, and salt. Bring to a gentle simmer while stirring.
- Add pandan leaves (optional) for a fragrant touch. Simmer for about 5 minutes, then remove the leaves.
- Stir in the cooked mung beans and tapioca pearls. Cook for another 5 minutes to combine the flavors.
- Serve warm or chilled, and top with fresh fruit or shredded coconut.
Notes
- For extra richness, add an extra ½ cup of coconut milk to the recipe.
- You can make it less sweet by reducing the sugar or substituting it with a natural sweetener like maple syrup.
- Serve it chilled on a hot day for a refreshing treat, or enjoy it warm for a cozy dessert.
- Try other toppings like sesame seeds, peanuts, or chia seeds to add a different texture.
- Author: SoDamnDelish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg