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Vietnamese Sweet Corn Pudding (Chè Båp)

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Photo of the prepared recipe
Photo attribution: My Tu Duong
Ready In: 20 minutes
Serves: 10
Dairy-freeGluten-freeVeganVegetarianLow Sodium

Try something new for dessert with this sweet Vietnamese pudding!

What you'll need

Small bowl
Medium pot
Measuring cups
Spatula or spoon


Serves 10
1 cup Corn Fresh or frozen
4 cups Water
1/4 cup Tapioca
28 ounces Coconut Milk
1/3 cup Granulated Sugar
of Salt



Place tapioca pearls in a small bowl, cover with cold water by 1/2 inch and let stand.


Add coconut milk, corn kernels, sugar, and a pinch of salt to the pot and stir to combine. Bring to a boil and then simmer until corn is tender, about 10 minutes. Taste and adjust sugar and salt, if desired.


Stir tapioca pearls into the pot and simmer for 2 minutes.


Remove from heat to cool. Serve warm.

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 10

Amount Per Serving
Calories 422
% Daily Value*
Total Fat 17 g22%
Saturated Fat 16 g80%
Sodium 40 mg2%
Total Carbohydrate 68 g25%
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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