If you love creamy, comforting desserts that are naturally dairy-free and packed with tropical flavor, this easy vegan Vietnamese sweet soup dessert recipe is about to become your new favorite. Known in Vietnam as chè, this style of dessert soup is rich with coconut milk, chewy tapioca pearls, tender root vegetables, and fragrant pandan.
Unlike heavy Western desserts, Vietnamese sweet soups are light yet satisfying. They can be served warm for cozy evenings or chilled with ice for hot summer days. Best of all? They’re naturally vegan, gluten-free (with the right starch), and incredibly budget-friendly.
In this guide, you’ll learn how to make a delicious coconut milk–based tapioca dessert inspired by classics like Chè Bà Ba, colorful Chè Ba Màu, and the comforting Vietnamese banana coconut pudding.
Let’s dive in.
Why You’ll Love This Easy Vegan Vietnamese Sweet Soup Dessert Recipe (Coconut Milk)
This dessert stands out because it combines:
- Creamy full-fat coconut milk
- Naturally sweet root vegetables
- Chewy tapioca pearls
- Light floral pandan aroma
- Customizable ingredients
It’s:
- ✅ 100% vegan
- ✅ Dairy-free
- ✅ Easy to prepare
- ✅ Perfect for meal prep
- ✅ Great for family gatherings
Whether you’re new to Vietnamese desserts or grew up enjoying them, this recipe delivers authentic flavor with simple steps.
What Is Vietnamese Sweet Soup (Chè)?
In Vietnamese cuisine, chè refers to a wide variety of sweet soups, puddings, and dessert beverages. They can include beans, fruits, jellies, coconut milk, and tapioca pearls.
Southern Vietnamese chè is known for being richer and creamier due to abundant coconut production. Northern versions are often lighter and bean-based.
This recipe focuses on a coconut milk base with tapioca pearls — a foundation used in many popular variations.
Vietnamese Tapioca Dessert Recipe (Step-by-Step)
Tapioca pearls are the heart of many Vietnamese desserts. They create that iconic chewy texture that makes every spoonful exciting.
Ingredients (Serves 6–8)
Root Base
- 1 cup purple sweet potato (peeled & cubed)
- 1 cup orange sweet potato (peeled & cubed)
- 1½ cups cassava (peeled, cored, sliced)
- ½ cup small tapioca pearls (or sago)
Coconut Milk Broth
- 1 can (13.5 oz) full-fat coconut milk
- 1¼ cups water
- ½ cup sugar (adjust to taste)
- ¼ tsp salt
- 1 pandan leaf (optional but recommended)
Thickening Slurry
- 1 tbsp tapioca starch
- ¼ cup water
Vietnamese Tapioca Dessert with Coconut Milk – Cooking Instructions
Step 1: Prepare Cassava Properly
Cassava must be peeled and the fibrous center removed. Soak it in water for at least 1 hour (overnight is better). Steam for 25–30 minutes until tender but not mushy.
Pro Tip: Soaking helps remove natural compounds and improves texture.
Step 2: Steam Sweet Potatoes
Steam both purple and orange sweet potatoes for 10–12 minutes. They should be soft but hold their shape.
Step 3: Cook Tapioca Pearls Separately
- Boil a large pot of water.
- Add tapioca pearls and stir.
- Cook for 15 minutes until mostly translucent.
- Turn off heat, cover, and let sit 10 minutes.
- Drain and rinse under cold water.
Never cook tapioca directly in coconut milk — it will make the broth cloudy and overly thick.
Step 4: Make Coconut Milk Broth
In a large pot, combine:
- Coconut milk
- Water
- Sugar
- Salt
- Pandan leaf
Simmer gently for 5–6 minutes.
Mix tapioca starch with water to form a slurry. Slowly stir it into the broth for a slightly thicker consistency.
Remove pandan leaf before assembling.
Step 5: Assemble the Dessert
Add:
- Steamed cassava
- Sweet potatoes
- Cooked tapioca pearls
Simmer together for 5–7 minutes.
Turn off heat and serve warm — or let cool and refrigerate for chilled serving.
Inspired by Chè Bà Ba – The Southern Coconut Classic
This recipe closely resembles Chè Bà Ba, a beloved Southern Vietnamese dessert made with cassava, sweet potatoes, tapioca pearls, and coconut milk.
What makes it special?
- Coconut-forward richness
- Combination of textures
- Balanced sweetness
- Hearty yet refreshing
It’s often served at family gatherings and celebrations because it’s easy to prepare in large batches.
Che Ba Mau – The Colorful Vietnamese Tapioca Dessert
Another famous Vietnamese dessert is Chè Ba Màu, meaning “three-color dessert.”
It typically includes:
- Red beans
- Mung bean paste
- Green pandan jelly
- Crushed ice
- Coconut milk
While our recipe is a warm coconut sweet soup, you can adapt it by layering beans and jelly for a chilled, colorful version similar to Che Ba Mau.
Vietnamese Banana Dessert with Coconut Milk
Love bananas? Try adding sliced ripe bananas during the last 3–4 minutes of cooking.
This transforms your sweet soup into a version inspired by Chè Chuối, a popular Vietnamese banana dessert with coconut milk.
Tips for banana version:
- Use ripe but firm bananas
- Add at the end to prevent mushiness
- Sprinkle toasted sesame seeds on top
It becomes creamy, naturally sweet, and incredibly aromatic.
Easy Variations to Try
This vegan Vietnamese dessert recipe is flexible. You can customize it easily:
Add:
- Sweet corn
- Taro cubes
- Mung beans
- Jackfruit strips
- Toasted coconut flakes
Make It Thicker:
Reduce water and increase coconut milk.
Make It Lighter:
Add more water and reduce sugar slightly.
How to Serve Vietnamese Sweet Soup Dessert
Serve Warm:
Perfect for rainy days or cozy evenings.
Serve Cold:
Chill for 2–3 hours. Add crushed ice before serving for authentic street-style experience.
Storage:
- Refrigerate up to 3 days
- Reheat gently (do not boil aggressively)
- Add splash of water if too thick
Health Benefits of This Easy Vegan Vietnamese Sweet Soup Dessert Recipe
While it’s a dessert, it also offers:
- Fiber from root vegetables
- Healthy fats from coconut milk
- Naturally gluten-free ingredients
- Plant-based nutrition
Compared to processed desserts, this Easy Vegan Vietnamese Sweet Soup Dessert Recipe uses whole ingredients and traditional cooking methods.
Common Mistakes to Avoid
❌ Overcooking sweet potatoes
❌ Skipping cassava soaking
❌ Cooking tapioca in coconut milk
❌ Adding too much slurry
❌ Over-sweetening
Balance is key — Easy Vegan Vietnamese Sweet Soup Dessert Recipe are sweet but not overwhelmingly sugary.
Final Thoughts
This easy vegan Vietnamese sweet soup dessert recipe proves that comfort food doesn’t need dairy, complicated steps, or expensive ingredients.
With creamy coconut milk, chewy tapioca pearls, tender sweet potatoes, and fragrant pandan, every spoonful offers warmth, texture, and tradition.
Whether you’re recreating family memories or trying Vietnamese cuisine for the first time, this Vietnamese tapioca dessert with coconut milk is:
✨ Simple
✨ Authentic
✨ Customizable
✨ Crowd-pleasing
✨ 100% vegan
Make it once — and it might just become your new go-to Vietnamese dessert recipe.
