Banana-Coconut Pudding
A Malaysian pudding of coconut milk, pearl tapioca and bananas, flavoured with ginger.
1 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 15 min · 75 min total
- medium
- 1
In a small bowl, soften tapioca in warm water to cover 1 hour. While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
- 2
Remove pan from heat and let mixture stand 10 minutes. Drain tapioca. Peel bananas and quarter lengthwise.
- 3
Cut quarters into ½ inch pieces. Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
- 4
Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.
- 5
Divide pudding among six ramekins and chill, covered, until cold. Garnish puddings with crystallized ginger.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
