Banh Chuoi (Coconut Banana Bread Pudding) | CookOS

Banh Chuoi (Coconut Banana Bread Pudding)

Name: Banh Chuoi (Coconut Banana Bread Pudding)
Prep time: 15 min
Cook time: 2 h 8 min
Total time: 2 h 23 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 bananas, ripe, but not speckled; 1 (14 oz) can coconut milk, full fat; ½ cup sweetened condensed milk; 1 large egg; 2 tsp vanilla extract; ¼ tsp salt; ½ loaf stale challah or brioche, cubed, about 2 cups (7 oz); 2 tbsp demerara or brown sugar; 1 tbsp sesame seeds

Banh chuoi is a Vietnamese bread pudding made with ripe bananas, coconut milk, and challah bread, then topped with sesame and brown sugar. It's a tender, custard-rich dessert that balances tropical coconut flavor with caramelized texture.

🌍Vietnamese 🥗Vegetarian 🏷️Bread pudding 🏷️Coconut 🏷️Banana Dessert

About·Privacy·Terms

🏷️

Banh Chuoi (Coconut Banana Bread Pudding)

Total

2h 23m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 bananas, ripe, but not speckled
1 (14 oz) can coconut milk, full fat
½ cup sweetened condensed milk
1 large egg
2 tsp vanilla extract
¼ tsp salt
½ loaf stale challah or brioche, cubed, about 2 cups (7 oz)
2 tbsp demerara or brown sugar
1 tbsp sesame seeds

9 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Cut bananas into ½ inch rounds; set aside.
2
In a large bowl, whisk together 1 can coconut milk, ½ cup sweetened condensed milk, 1 large egg, 2 tsp vanilla extract, and ¼ tsp salt until smooth.
3
Add ½ loaf cubed bread to the coconut milk mixture, stirring to fully soak in the liquid. Gently fold in the banana rounds.
4
Spray a Suvie pan with cooking spray. Pour bread pudding mixture into the pan, smoothing into an even layer. Place pan in the bottom of Suvie, input settings and cook now.
5
Set Suvie to Slow Cook on Low for 2 hours.
6
After slow cooking, remove pan from Suvie. Sprinkle 2 tbsp demerara sugar and 1 tbsp sesame seeds over the bread pudding. Return pan to Suvie and broil for 6-8 minutes, rotating the pan halfway through cooking until the top is golden brown and fragrant (watch closely as this step goes fast!). Allow to cool in the pan for 10 minutes before cutting into slices and serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut bread into uniform 1-inch cubes so they absorb custard evenly without some pieces drying out or others becoming soggy.
Whisk the coconut milk, condensed milk, egg, and vanilla together thoroughly before pouring over bread to ensure even custard distribution.
Let the soaked bread sit 10–15 minutes before baking so the cubes absorb liquid fully and cook through without drying.
Sprinkle sesame seeds and demerara sugar on top just before baking to create a caramelized, nutty crust rather than a soggy topping.

Substitutions

Challah or brioche → Hawaiian bread or pound cake (milder sweetness, slightly less rich)
Full-fat coconut milk → light coconut milk (note: pudding will be less creamy)
Demerara or brown sugar → white sugar or coconut sugar (note: demerara adds caramel depth)
Sesame seeds → unsweetened shredded coconut or crushed peanuts (note: changes flavor profile)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 10–15 minutes until warm through, or serve at room temperature.

Common Questions

Can I use fresh bread instead of stale bread?

Fresh bread will absorb too much custard and become mushy. Stale or day-old bread is essential—it holds its shape while soaking up the coconut mixture evenly.

What type of banana works best?

Use ripe bananas that are yellow but not speckled or brown, as overly ripe bananas will break down during baking and become too soft.

Can I make banh chuoi ahead of time?

Yes, assemble the pudding up to 4 hours ahead, cover, and refrigerate. Bake just before serving for best texture. Store leftovers in an airtight container for up to 2 days; reheat gently in a 300°F oven.