Have you ever craved something sweet, creamy, and utterly delicious? If not, let me introduce you to a delightful treat that is sure to satisfy your taste buds: vegan Vietnamese sweet soup.
This mouthwatering dessert is known as “che” in Vietnamese. It is a fun way to explore new flavors while keeping it plant-based. You and I share a love for simple, yet exotic dishes.
Well, this dessert is not only easy to make, but it also combines coconut milk, beans, and fruits into a heavenly mix that’ll have everyone asking for seconds. So hurry up; I can’t wait to share this delicous sweet recipe with you.
What Is this Dessert and Why Is It Special?
Vegan Vietnamese Sweet Soup Dessert, or “Chè,” is such a delicious mix of flavors and textures that really captures the heart of Vietnamese dessert culture. It’s a favorite in many Vietnamese homes and is often served during special occasions or as a tasty treat after a meal. What makes it so special is how it balances sweetness with a refreshing lightness.
What makes this dessert so beautiful is how versatile it is. You can easily make it with all sorts of ingredients, each bringing its own unique flavor and aroma. Whether it’s tropical fruits, beans, or tubers, the combos are endless, so every bowl feels like a delightful surprise. Plus, the mix of textures—from silky coconut milk to chewy tapioca pearls—creates such a fun experience that takes the dessert to a whole new level.
For vegan food lovers and health-conscious eaters, this dessert is the perfect guilt-free treat. By using plant-based ingredients instead of traditional ones, you can enjoy all the goodness without sacrificing your taste or nutrition.
Ingredients Needed for Vegan Vietnamese Sweet Soup Dessert
To create this delightful sweet soup, you will need the following ingredients:
- Coconut milk: 2 cups (provides a rich, creamy base for the soup)
- Mung beans: 1 cup, soaked and cooked (adds a hearty texture and subtle sweetness)
- Tapioca pearls: ½ cup, soaked (adds a chewy texture)
- Sweet potato: 1 large, peeled and diced (contributes natural sweetness and thickness)
- Banana: 2 ripe, sliced (for a hint of tropical flavor)
- Palm sugar or coconut sugar: ½ cup (for sweetening)
- Salt: ¼ teaspoon (to enhance the flavors)
- Water: 3 cups (for cooking and achieving the desired consistency)
- Vanilla extract: 1 teaspoon (for an aromatic finish)
With these ingredients ready, you’re all set to start making this yummy sweet soup dessert. Each part is important for creating a tasty mix of flavors and textures that everyone will love.
Nutritional Information of This Dessert
Here’s a detailed breakdown of the nutritional content of one serving of the soup. This information will help you understand how this delicious dessert fits into a balanced diet:
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 250 | 12.5% |
| Total Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 0mg | 0% |
| Sodium | 55mg | 2% |
| Total Carbohydrates | 33g | 11% |
| Dietary Fiber | 4g | 16% |
| Sugars | 15g | – |
| Protein | 4g | 8% |
| Vitamin A | (from sweet potato) | 120% |
| Vitamin C | (from banana) | 15% |
| Calcium | (from coconut milk) | 4% |
| Iron | (from mung beans) | 8% |
Note: The values above are rough estimates and might change depending on how you prepare it and the brands of ingredients you use.
Equipment Needed
Preparing this Vegan Soup Dessert requires some basic kitchen equipment. Here’s what you’ll need to get started:
- Saucepan
- Mixing Bowls
- Strainer
- Ladle
- Wooden Spoon or Spatula
These tools really make cooking easier and help you get the best results.
Recipe for Vegan Vietnamese Sweet Soup Dessert
Now that you have your ingredients and tools ready, let’s start the cooking. Follow these steps to create a delightful Vegan Vietnamese Sweet Soup Dessert:
Step 1: Prepare Your Ingredients
Start by putting all the ingredients on the counter. Rinse and soak your mung beans until they’re soft. Do the same for the tapioca pearls, but make sure they don’t get too sticky. Peel, chop, and cook the sweet potato until it’s soft. Slice the bananas and set them aside to add later. This prep will make cooking easier and more fun.
Step 2: Cook the Base
In a large saucepan, pour in the coconut milk and water, then gently bring it to a boil over medium heat. Once it’s boiling, turn down the heat and add the cooked mung beans, stirring now and then. This mix makes the creamy and healthy base for your dessert.
Step 3: Incorporate Sweetness and Flavor
Now, add the palm sugar or coconut sugar into the saucepan, stirring until it dissolves completely. Taste and adjust the sweetness according to your preference. Sprinkle in the salt and vanilla extract to enhance the flavor, making the soup irresistibly fragrant.
Step 4: Mix in the Textures
Gradually add the sweet potatoes and tapioca pearls to the coconut base. Cook them until they’re soft and see-through, stirring regularly to avoid sticking. This step is important for getting the nice combination of creamy and chewy textures that make this dessert special.
Step 5: Final Touches with Banana
Once everything is cooked through, gently stir in the sliced bananas. Allow the mixture to simmer for a bit longer, ensuring that the fruit melds with the other flavors. This adds a refreshing tropical touch to your dessert.
Step 6: Serve Your Masterpiece
Turn down the heat and let the soup cool a bit. Use a scoop to serve it into bowls. You can enjoy it warm or cool it in the fridge for a nice treat.
Share this delicious dessert with your friends and family, and enjoy watching them savor every bite! If you love these recipes, please make sure to follow Yumy Recipe on Pinterest for more tasty ideas and inspiration. Your support means a lot!
If you’re vegan and looking for more delicious options, we’ve got two great recipes for you to try. Check out our delightful Qdoba Black Beans Recipe, perfect for adding a protein-packed punch to your meals, and the creamy Olive Garden Broccoli Soup Recipe, for a warm, comforting dish.
Vegan Vietnamese Sweet Soup Dessert Recipe
Equipment
- Saucepan
- Mixing bowls
- StrainerÂ
- Ladle
- Wooden spoon or spatula
Ingredients
- Coconut milk: 2 cups provides a rich, creamy base for the soup
- Mung beans: 1 cup soaked and cooked (adds a hearty texture and subtle sweetness)
- Tapioca pearls: ½ cup soaked (adds a chewy texture)
- Sweet potato: 1 large peeled and diced (contributes natural sweetness and thickness)
- Banana: 2 ripe sliced (for a hint of tropical flavor)
- Palm sugar or coconut sugar: ½ cup for sweetening
- Salt: ¼ teaspoon to enhance the flavors
- Water: 3 cups for cooking and achieving the desired consistency
- Vanilla extract: 1 teaspoon for an aromatic finish
Instructions
Step 1: Prepare Your Ingredients
- Start by putting all the ingredients on the counter. Rinse and soak your mung beans until they’re soft. Do the same for the tapioca pearls, but make sure they don’t get too sticky. Peel, chop, and cook the sweet potato until it’s soft. Slice the bananas and set them aside to add later. This prep will make cooking easier and more fun.
Step 2: Cook the Base
- In a large saucepan, pour in the coconut milk and water, then gently bring it to a boil over medium heat. Once it’s boiling, turn down the heat and add the cooked mung beans, stirring now and then. This mix makes the creamy and healthy base for your dessert.
Step 3: Incorporate Sweetness and Flavor
- Now, add the palm sugar or coconut sugar into the saucepan, stirring until it dissolves completely. Taste and adjust the sweetness according to your preference. Sprinkle in the salt and vanilla extract to enhance the flavor, making the soup irresistibly fragrant.
Step 4: Mix in the Textures
- Gradually add the sweet potatoes and tapioca pearls to the coconut base. Cook them until they’re soft and see-through, stirring regularly to avoid sticking. This step is important for getting the nice combination of creamy and chewy textures that make this dessert special.
Step 5: Final Touches with Banana
- Once everything is cooked through, gently stir in the sliced bananas. Allow the mixture to simmer for a bit longer, ensuring that the fruit melds with the other flavors. This adds a refreshing tropical touch to your dessert.
Step 6: Serve Your Masterpiece
- Turn down the heat and let the soup cool a bit. Use a scoop to serve it into bowls. You can enjoy it warm or cool it in the fridge for a nice treat.
Notes
Creative Ideas to Serve this Vegan Soup Dessert
The versatility of this dessert opens up endless creative possibilities for serving and presentation. Here are some ideas to inspire you:
- Add a Scoop of Ice Cream: For a tastier treat, put a scoop of vegan ice cream on your sweet soup. Pick flavors like coconut, vanilla, or mango to bring out the dessert’s tropical taste.
- Garnish with Fresh Fruits: Brighten up your dessert with a garnish of fresh fruits like sliced kiwi, strawberries, or mango cubes. These additions not only add color but also an extra burst of flavor.
- Sprinkle with Nuts or Seeds: Introduce a crunchy texture by sprinkling toasted nuts, like cashews or almonds, or seeds like chia or toasted sesame on top just before serving.
- Serve Cold or Hot: The sweet soup is usually served hot, but you can also enjoy it cold for a nice treat on a warm day.
- Add Edible Flowers: To make it look nice, include some edible flowers like hibiscus or violet. They will add a beautiful touch to the creamy dessert.
- Layer in a Parfait Glass: For a nice look, put your sweet soup in a parfait glass with layers of fruit, nuts, or granola in between, making a yummy multi-layered dessert.
Storage Suggestions
If you happen to have any leftovers, proper storage is essential to maintain the freshness and taste of the dessert. Here are some tips for storing your Soup Dessert:
- Refrigeration: Transfer any leftover sweet soup into a sealed container and keep it in the fridge. It will stay fresh for up to 3 days, keeping its special flavors.
- Cooling Completely: Before storing make sure that the dessert has cooled completely. Placing hot or warm soup in the refrigerator can lead to condensation, which might affect the consistency.
- Avoid Freezing: It’s best not to freeze the sweet soup. The texture of ingredients like tapioca pearls and sweet potatoes can change undesirably when frozen and thawed.
- Reheating Instructions: When you want to enjoy the leftover dessert, warm it up gently in a saucepan on low heat. Stir often to prevent sticking or burning, and add a bit of water or coconut milk if needed to adjust the texture.
Tips for Making Perfect Vegan Vietnamese Sweet Soup Dessert
If you want to take your cooking skills up a notch and make the perfect sweet soup every time, here are some tips to follow:
- Consistent Stirring: Mix regularly during cooking to prevent ingredients from sticking to the bottom of the pan and ensure even cooking. This is especially important when adding tapioca pearls and sweet potatoes.
- Mind the Texture: Monitor the consistency of the soup. If it becomes too thick, add more coconut milk or water to achieve your desired texture, ensuring it remains creamy and smooth.
- Balance Sweetness: Change the amount of sugar to match your taste. Keep in mind that the natural sweetness from bananas and sweet potatoes will make the flavor even better.
- Serve the Right Way: Think about the occasion and weather when serving your dessert. It’s usually enjoyed warm, but cooling it down can be a nice treat on hot days.
- Experiment with Flavors: Feel free to add a dash of cinnamon or a few drops of almond extract for an additional layer of complexity in terms of taste.
- Consistency in Temperature: When reheating leftovers, ensure you do so gently to maintain texture and flavor. Heating on a low flame with a little extra coconut milk can help restore its creamy consistency.
Conclusion
The Vegan Vietnamese Sweet Soup Dessert is a testament to the harmonious blend of flavors and textures found in Vietnamese cuisine. Whether you’re a vegan food dishes, a health-conscious eater, or simply someone eager to explore new culinary horizons, this dessert is a must-try.
By following our detailed recipe and tips, you can create a sweet symphony of flavors that will please your taste buds and senses. We encourage you to try different ingredients and serving styles to make this dessert uniquely yours.
For more tasty vegan recipes and cooking ideas, check out our blog and join our food-loving community. Your next cooking adventure is waiting.
FAQ
Can I make this dessert without coconut milk?
Yes, you can replace coconut milk with other plant-based milks like almond milk, soy milk, or oat milk for a similar creamy texture. Just remember that each milk will change the taste a bit, so pick one that goes well with your other ingredients for the best results.
Are tapioca pearls gluten-free?
Yes, tapioca pearls are gluten-free, so they’re safe for people with gluten allergies. They come from cassava root, which doesn’t have gluten. Just be sure to check for any other ingredients or possible cross-contamination if gluten is a worry.
Can I use canned fruits for this dessert?
Yes, you can use canned fruits for this dessert. Just remember to drain any syrup or juice so it doesn’t change the texture and sweetness. Fresh fruits usually taste and feel better, but canned fruits are an easy option if fresh ones aren’t available.
How can I make this dessert protein-rich?
To boost the protein in your dessert, try adding toppings like toasted nuts, chia seeds, or plant-based yogurt. You can also mix in a scoop of your favorite vegan protein powder for more protein. If needed, add more coconut milk to keep the dessert nice and creamy.
Is this dessert suitable for people with nut allergies?
Yes, but there are a few things to think about. This dessert can be made without nuts by skipping toppings like toasted nuts or almond flavor. But make sure that any plant-based milks you use are also nut-free, like oat or rice milk.
What type of sugar is best for this dessert?
You can use regular sugars like white or brown sugar, but try coconut sugar for its tasty caramel flavor that goes well with coconut milk. If you like liquid sweeteners, you can also use maple syrup or agave nectar. Change the amount to suit how sweet you want it.
