Banana-Coconut Pudding

evelyn/athens's Note:

Children love this cooling, Malay-influenced pudding. Very easy, and soothing after a spicy meal.

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 tablespoon small pearl tapioca (not quick-cooking)
• 1 (14 ounce) can light unsweetened coconut milk
• 2 tablespoons coarsely chopped crystallized ginger
• 1⁄3; cup sugar
• 3 firm-ripe bananas
• minced crystallized ginger

Directions:

1. In a small bowl, soften tapioca in warm water to cover 1 hour.
2. While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
3. Remove pan from heat and let mixture stand 10 minutes.
4. Drain tapioca.
5. Peel bananas and quarter lengthwise.
6. Cut quarters into ½ inch pieces.
7. Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
8. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.
9. Divide pudding among six ramekins and chill, covered, until cold.
10. Garnish puddings with crystallized ginger.

Reviews

[MizGee]

I made this recipe using canned bananas. I bought them in an Asian market. The canned bananas are not as fragile. I didn't add the ginger. It turned out exactly like the pudding made by my friend from Vietnam that he made from memory. It is a wonderful ending to an Asian meal.

[ellie_]

Interesting pudding but I think it is missing something or maybe I am just used to pudding made with regular milk instead of the coconut. Thanks for sharing!