Vegan Vietnamese Sweet Soup
This vegan Vietnamese sweet soup dessert, also known as chè, is a creamy, nourishing treat made with coconut milk, mung beans, and tapioca pearls. Infused with natural sweeteners and tropical fruits, it offers an authentic taste of Vietnamese cuisine, perfect for warm or chilled servings. This easy-to-make dessert celebrates traditional flavors while being entirely plant-based.
Equipment
- Medium saucepan
- Large Pot
- Mixing spoon
- Fine-mesh strainer
- Serving bowls
Ingredients
- Coconut Milk: 1 can 13.5 oz
- Mung Beans split: 1 cup, soaked for 2 hours
- Tapioca Pearls: 1/2 cup
- Palm or Coconut Sugar: 1/4 cup or to taste
- Water: 3 cups
- Pandan Leaves optional: 1-2 leaves, tied in a knot
- Vanilla Extract: 1 tsp if pandan is unavailable
- Fresh Fruit optional: 1 cup, sliced (e.g., banana, jackfruit, or mango)
- Toasted Coconut Flakes optional: For garnish
Instructions
- Prepare the Mung Beans:
- Rinse and soak mung beans for 2 hours.
- Cook in boiling water for 30 minutes or until tender. Drain and set aside.
- Cook the Tapioca Pearls:
- Boil 2 cups of water in a medium saucepan.
- Add tapioca pearls and cook for 15 minutes or until translucent, stirring occasionally to prevent sticking.
- Strain and rinse under cold water. Set aside.
- Simmer the Coconut Milk Base:
- In a large pot, combine coconut milk, 1 cup of water, and palm sugar.
- Add pandan leaves (or vanilla extract) and simmer gently over medium heat for 5 minutes.
- Combine the Ingredients:
- Add cooked mung beans and tapioca pearls to the coconut milk mixture.
- Let the ingredients simmer together for another 5 minutes to blend the flavors.
- Serve and Garnish:
- Serve warm or chilled in bowls.
- Optional: Top with fresh fruit and toasted coconut flakes for added flavor and texture.
Notes
Adjust Sweetness: Modify the amount of sugar to suit your taste.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of coconut milk to adjust consistency.
Substitutions: Use tiny sago pearls or cooked sweet rice instead of tapioca pearls if desired.
Creative Variations: Add taro, sweet potato, or red beans for a heartier dessert.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of coconut milk to adjust consistency.
Substitutions: Use tiny sago pearls or cooked sweet rice instead of tapioca pearls if desired.
Creative Variations: Add taro, sweet potato, or red beans for a heartier dessert.