Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Banana-Coconut Pudding Recipe
    Lost? Site Map

    Banana-Coconut Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    evelyn/athens's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, soften tapioca in warm water to cover 1 hour.
    2. 2
      While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
    3. 3
      Remove pan from heat and let mixture stand 10 minutes.
    4. 4
      Drain tapioca.
    5. 5
      Peel bananas and quarter lengthwise.
    6. 6
      Cut quarters into ½ inch pieces.
    7. 7
      Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
    8. 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. 9
      Divide pudding among six ramekins and chill, covered, until cold.
    10. 10
      Garnish puddings with crystallized ginger.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:

    • on July 07, 2012

      55

      I finally prepared the Tapioca I have, and this recipe is great! Thank you! I didn't use bananas though, I used Melon after cooling, and I unfortunately over soaked the Tapioca so it was a bit too soft, but it was still great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2004

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2004

      35

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Banana-Coconut Pudding

    Serving Size: 1 (137 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 231.3
     
    Calories from Fat 128
    55%
    Total Fat 14.3 g
    22%
    Saturated Fat 12.5 g
    62%
    Cholesterol 0.0 mg
    0%
    Sodium 9.3 mg
    0%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 18.3 g
    73%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    crystallized ginger

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites