This Vietnamese dessert is made from the hardy root vegetable cassava. Tapioca is a starch extracted from the tuber and is available from Asian food shops.






Skill level

Average: 2.9 (51 votes)


  • 40 g tapioca (see Note)
  • 100 g cassava (see Note), peeled, cut into 1cm cubes
  • 150 g (⅓ cup) caster sugar
  • 250 ml (1 cup) coconut cream
  • 3 sugar bananas, cut into 5 mm-thick slices
  • 35 g (¼ cup) roasted peanuts, finely chopped
  • 1 tbsp toasted sesame seeds


Sweetened coconut cream (nuoc cot dua)

  • 250 ml (1 cup) coconut cream
  • 1 tsp potato starch
  • 1 tbsp caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink match 2007 Michele Chiarlo Nivole Moscato D’Asti, Piemonte, Italy

To make sweetened coconut cream, combine all ingredients in a small pan. Warm mixture over low heat, stirring constantly; don’t boil. Once hot, remove from heat. Makes 250 ml.

Bring 1 litre water to the boil in a pan. Add tapioca, stirring to separate pearls, and boil vigorously for 4 minutes or until slightly softened. Strain and rinse under cold water.

Meanwhile, place cassava, sugar, 125 ml (½ cup) coconut cream and 600 ml water in a large saucepan over high heat. Bring to the boil, stirring to dissolve sugar. Reduce heat, bring to a simmer and cook, stirring occasionally, for 15 minutes or until cassava is soft and mixture has slightly thickened. Add tapioca and bananas, and stir constantly for 10 minutes or until bananas have started to break down. (Stir constantly otherwise the tapioca will sink to the bottom of the pan and burn.) Add remaining 125 ml (½ cup) coconut cream and 1½ tsp salt, and simmer for a further 2 minutes or until thickened.

Divide among bowls or glasses. Drizzle with sweetened coconut cream and scatter with peanuts and sesame seeds to serve.


• Tapioca and cassava are available from Asian food shops.



Photography by Alan Benson.

As seen in Feast magazine, Sept 2011, Issue 1.