Low Carb Vietnamese Banana Pudding (Chè Chuối)

One of my favorite Vietnamese desserts is banana pudding (Chè Chuối), made with coconut milk, tapioca pearls, and bananas. However, it is usually sweetened with granulated sugar (tapioca is very high in carbs!). I converted this wonderfully warm, comforting dessert into a low carb one using sweetener and Miracle Rice for the tapioca. The result is precisely the same as the original without all the sugar. The recipe does contain some carbohydrates from the bananas. However, if you have experimented with adding carbohydrates to your Ketogenic diet and like ethnic recipes, this dessert is for you. This is a great dish for those on Targeted Keto diets.

What can I use instead of coconut cream?

If you can't find coconut cream, you can use regular canned coconut milk. You may have to double arrowroot powder, however.

How do you use arrowroot powder?

Before adding the arrowroot powder to the coconut cream, you will need to add enough water to dissolve it and make a slurry. Gently pour the slurry into the coconut cream and whisk it at the same time.

Are bananas low carb?

Yes, bananas can be a part of a low-carb diet as long as it fits into your macro count. Some people may have a lower carb limit, especially if they are less active, so this dish may not be appropriate. But for those who are using a Targeted Keto approach or are very active may be able to handle a higher amount of carbs per day.

Can I add crushed peanuts on top?

Yes, feel free to add crushed peanuts if you are not avoiding them.

Should I serve this warm or cold?

Banana pudding can be served warm or cold the next day.

*14 fl oz coconut cream is one standard can

Net Carbs

8.9 g
Fiber

2.4 g
Total Carbs

20.3 g
Protein

2.2 g
Fats

18.3 g

210 cals

Quantity

Serving Size

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Coconut Cream (liquid From Grated Meat)

14 fl oz
The Ultimate Icing Sugar Replacement by Swerve

½ cup
Miracle Rice

4 ounce
Organic Arrowroot Powder

2 teaspoon
Banana

2 medium - 7" to 7 7/8" long

Step 1

Open the can of coconut milk and pour it into a medium-sized saucepan. Place over medium heat. Add the powdered sweetener and whisk it together.
Step 2

While the coconut cream is heating up, drain the rice into a colander and rinse it with cold water for 30 seconds. Drain it well. Add it to the coconut cream mixture.
Step 3

Once the mixture begins to simmer, prepare the arrowroot powder slurry. Add arrowroot powder to a small bowl and add just enough water to dissolve arrowroot powder; this will be about 1 to 2 teaspoons of water. Slowly add the slurry mixture into the coconut cream while stirring—Cook for about 1 or 2 minutes on a low simmer, stirring constantly.
Step 4

Peel the bananas and cut them in half lengthwise, and then cut them in half the other direction to make quarters. Cook for another minute or two just until the bananas are warm.
Step 5

Serve warm and add crushed peanuts if desired.