Vietnamese cuisine is a celebration of balance—sweet, salty, creamy, and fresh all dancing in harmony. One of the most beloved Vietnamese desserts that truly captures this harmony is chè, a category of sweet soups that can be served warm or chilled.
In this recipe, you’ll learn how to make an easy vegan Vietnamese sweet soup dessert that’s both authentic and beginner-friendly. This version is dairy-free, nutritious, and packed with tropical flavors, perfect for anyone looking to explore plant-based Asian treats.
Whether you’re new to Vietnamese cuisine or searching for a nostalgic bowl of comfort made vegan, this recipe will hit the spot—no complicated techniques, no hard-to-find ingredients.
What Is Vietnamese Sweet Soup (Chè)?
Chè (pronounced like “jeh”) is a traditional Vietnamese dessert that encompasses a wide variety of sweet soups, puddings, and beverages, often served as a snack or after-meal treat. It’s known for its mix of textures—chewy tapioca, soft beans, rich coconut milk—and colorful layers.
Common Chè Ingredients Include:
Mung beans, black-eyed peas, red beans
Tapioca pearls or strips
Sweet potatoes, taro, cassava
Fresh or dried fruits like longan, banana, jackfruit
Sticky rice or glutinous rice
Coconut milk and palm sugar
Chè is as diverse as Vietnam itself, with countless regional versions. Some are served hot in the winter months, others ice-cold to beat the tropical heat. Some popular types include:
| Chè Name | Key Ingredients | Served |
|---|---|---|
| Chè Ba Màu (Three Color) | Mung beans, red beans, pandan jelly, coconut milk | Cold |
| Chè Chuối | Banana, tapioca, coconut milk | Warm |
| Chè Đậu Xanh | Split mung beans, sugar, coconut milk | Hot/Cold |
| Chè Thái | Mixed tropical fruits, jelly, coconut cream | Cold |
Why Make a Vegan Version of Vietnamese Chè?
Traditional versions of chè sometimes use condensed milk or non-vegan thickeners. But the good news? Vietnamese chè is incredibly easy to veganize while still maintaining the creamy texture and satisfying flavor.
In fact, many traditional chè recipes are already naturally plant-based, especially those centered around beans, tubers, and coconut milk.
Top Reasons to Try a Vegan Version:
Dairy-Free: Perfect for people with lactose intolerance or those following a plant-based diet.
Wholesome Ingredients: Loaded with plant-based proteins, complex carbs, and healthy fats.
Easy to Customize: You can mix and match ingredients based on what’s in your pantry.
No Fancy Equipment Required: Just a pot, a spoon, and a little patience.
“My grandmother made chè every weekend without ever using dairy. Coconut milk is our go-to—it’s rich, creamy, and perfect for vegan recipes.”
This recipe focuses on mung beans, sweet potatoes, tapioca pearls, and coconut milk—a naturally gluten-free, high-fiber, low-glycemic dessert that’s as comforting as it is beautiful.
Printable easy vegan Vietnamese sweet soup dessert recipe
Easy Vegan Vietnamese Sweet Soup (Chè) – Creamy Coconut Dessert
4
servings15
minutes30
minutes280
kcalA creamy, comforting, and lightly sweet Vietnamese dessert made with mung beans, sweet potato, tapioca pearls, and coconut milk. Naturally vegan and gluten-free, this easy chè recipe is perfect served warm or cold!
Ingredients
½ cup hulled split mung beans (soaked 2–3 hrs)
1 medium sweet potato, peeled & diced
¼ cup small tapioca pearls (soaked 30 mins)
1 cup full-fat coconut milk
⅓ cup sugar (cane or coconut)
¼ tsp salt
1 pandan leaf (optional)
4 cups water
Instructions
- Cook mung beans: Rinse and steam or boil until soft (15–20 mins). Set aside.
- Cook sweet potato: Boil until fork-tender (5–7 mins). Drain.
- Cook tapioca: Simmer in boiling water until translucent (8–10 mins). Rinse and drain.
- Make coconut base: Combine coconut milk, sugar, salt, pandan (optional), and 1 cup water. Simmer 5–7 mins.
- Combine: Add cooked mung beans, sweet potatoes, and tapioca to coconut mixture. Simmer gently for 5 mins.
- Serve warm or chilled. Garnish with crushed peanuts or sesame if desired.
Serving Tips
- Enjoy warm for comfort or chill with ice for a refreshing treat.
- Store in the fridge up to 3–4 days. Reheat gently or enjoy cold.
Ingredients for Easy Vegan Vietnamese Sweet Soup Dessert
This vegan chè recipe is rich in flavor yet simple in preparation. You’ll find most of these ingredients in Asian grocery stores, health food markets, or even large supermarkets.
Ingredient List
| Ingredient | Quantity | Notes |
|---|---|---|
| Mung beans (hulled, split) | ½ cup | Soaked for 2–3 hours or overnight |
| Sweet potato | 1 medium (about 200g) | Peeled and diced into small cubes |
| Small tapioca pearls | ¼ cup | Soaked for 30 mins prior to cooking |
| Coconut milk (full-fat) | 1 cup | For richness and creaminess |
| Sugar (organic cane or coconut) | ⅓ cup | Adjust to taste |
| Salt | ¼ tsp | Balances sweetness |
| Pandan leaf (optional) | 1 | Tied in knot, adds fragrance |
| Water | 4 cups | For boiling and cooking |
Tip: For a healthier twist, use coconut sugar or maple syrup. The sweetness can also be adjusted to your liking.
Tools & Equipment Needed
One of the best parts of making this dessert is that it requires no special tools.
Basic Kitchen Tools:
Medium saucepan or pot
Steamer (or a second pot with a steaming rack)
Fine mesh strainer or sieve
Mixing spoon
Ladle
Measuring cups and spoons
This is a great recipe for beginner home cooks or anyone working with a minimalist kitchen setup.
Step-by-Step Instructions
Follow these simple steps to prepare your vegan Vietnamese sweet soup dessert from scratch.
Step 1: Prepare Mung Beans
Rinse soaked mung beans under cold water.
Steam or boil for about 15–20 minutes until tender but not mushy.
Set aside.
Step 2: Cook Sweet Potatoes
Boil sweet potato cubes in water (around 5 minutes) until soft but firm.
Drain and set aside.
Step 3: Cook Tapioca Pearls
In a separate pot, bring 2 cups of water to a boil.
Add soaked tapioca pearls and simmer on medium heat for 8–10 minutes, stirring occasionally.
When they turn translucent, remove from heat.
Rinse under cold water and strain to prevent sticking.
Step 4: Make the Coconut Base
In a clean pot, combine:
1 cup coconut milk
1 cup water
Sugar
Salt
Pandan leaf (if using)
Simmer on low heat for 5–7 minutes, stirring gently.
Step 5: Combine Everything
Add cooked mung beans, sweet potatoes, and tapioca pearls into the coconut base.
Simmer on low heat for 5 minutes to let the flavors marry.
Adjust sweetness or salt if needed.
Note: You can chill the chè in the fridge for a cold version or serve it warm straight from the pot.
Tips for the Perfect Vegan Chè
Don’t overcook tapioca – Overcooked pearls can dissolve into mush.
Stir coconut milk gently – Prevents curdling and keeps texture smooth.
Use fresh pandan leaf – Adds authentic aroma. If unavailable, a few drops of pandan extract can be used.
Layer for presentation – Try layering mung beans, sweet potatoes, and tapioca for a stunning glass parfait look.
Serving Suggestions
Chè is versatile. Here’s how you can enjoy it:
Warm on a rainy day: Cozy and comforting.
Chilled in summer: Add crushed ice for a refreshing treat.
With toppings:
Crushed roasted peanuts
Toasted sesame seeds
Banana slices
Coconut flakes
Serving Idea: Pour into small glasses and layer ingredients for a colorful, modern look.
Storage & Leftovers
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (sealed container) | Up to 3–4 days | Best served cold after the first day |
| Freezer | Not recommended | Tapioca and sweet potato change texture |
| Reheating | Gently warm on stove or microwave | Add a splash of coconut milk if too thick |
Nutritional Benefits
This vegan Vietnamese dessert isn’t just tasty—it also offers some health benefits:
| Nutrient Source | Benefit |
|---|---|
| Mung Beans | High in plant protein and fiber |
| Sweet Potatoes | Rich in beta-carotene and vitamin C |
| Tapioca | Provides quick energy and texture |
| Coconut Milk | Contains healthy fats (MCTs) |
Gluten-free, dairy-free, and naturally sweet—this dessert is ideal for plant-based eaters and health-conscious foodies alike.
Cultural Note and Variations
Chè is more than a dessert—it’s a part of Vietnamese tradition, often served during Lunar New Year (Tết), family gatherings, or Buddhist festivals. Each region in Vietnam has its own chè specialty, showcasing the diversity of ingredients and cooking styles.
Popular Vegan Chè Variations:
Chè Đậu Đen: Black bean sweet soup
Chè Chuối: Banana with coconut and tapioca
Chè Bắp: Sweet corn pudding
Experiment with jackfruit, taro, or lotus seeds to customize your own chè variation.
Final Thoughts: Why You Should Try This Easy Vegan Vietnamese Sweet Soup
Whether you’re vegan or just curious about Asian sweets, this easy vegan Vietnamese sweet soup dessert recipe offers an accessible way to experience a beloved dish that’s rich in culture and taste. It’s nutritious, adaptable, and just the right balance of sweet and creamy.
If you make this recipe, share your creations in the comments or tag us on social media with your chè bowl. Let this traditional treat become a new favorite in your kitchen!
Ready to embrace the sweet side of Vietnam—vegan-style? Try this recipe and taste the tradition in every spoonful.
