Follow these steps for perfect results
Small pearl tapioca
not quick cooking
Light unsweetened coconut milk
lowfat
Crystallized ginger
coarsely minced
Sugar
Bananas
hard-ripe
Soften tapioca in hot water for 1 hour.
In a saucepan, cook coconut milk, ginger, and sugar over medium heat, stirring until sugar dissolves.
Remove from heat and let stand for 10 minutes.
Drain tapioca.
Peel and quarter bananas lengthwise.
Cut banana quarters into 1/2-inch pieces.
Heat coconut milk mixture over low heat.
Gently stir in tapioca and bananas.
Cook pudding, stirring carefully, until thickened slightly and bananas are heated through (about 5 minutes).
Chill until cool.
Divide pudding among six ramekins.
Garnish with crystallized ginger.
Expert advice for the best results
Use ripe but firm bananas for the best texture.
Adjust the amount of sugar to your liking.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve chilled in ramekins. Garnish with a sprinkle of crystallized ginger.
Serve cold
Top with whipped cream (optional)
Light and refreshing.
Discover the story behind this recipe
Coconut and banana are staple ingredients in many Southeast Asian desserts.
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