Che Ba Mau — 3-Color Vietnamese Sweet Soup
Silky coconut soup layered with three textures — chewy tapioca, creamy custard, and sweet red beans. No cooking required for most components; just chill and serve cold.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- ½ cup small tapioca pearls (or pre-cooked tapioca balls)
- ¾ cup canned red kidney beans or adzuki beans, drained and rinsed
- 1 can (13.5 oz) canned coconut milk
- ½ cup sweetened condensed milk
- 2 cups water
- 3 tbsp granulated sugar
Instructions
- 1
Boil 2 cups water in a small pot over high heat, then add tapioca pearls and stir often until translucent, 8–10 minutes.
- 2
Drain cooked tapioca into a fine-mesh sieve and rinse under cold water until cooled, then transfer to a bowl.
- 3
In a large bowl, whisk coconut milk, condensed milk, and sugar until smooth and fully combined.
- 4
Fold cooked tapioca and red beans into the coconut mixture until evenly distributed.
- 5
Transfer to serving bowls or glasses and chill for at least 30 minutes before serving, or serve over crushed ice.
Tools you’ll need
- small pot
- fine-mesh sieve
- large mixing bowl
- whisk
- serving bowls or glasses
- spoon
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