Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

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

Ingredients Nutrition


  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.
Most Helpful

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.

Nogwoman July 07, 2012

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.

MizGee July 01, 2004

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!

ellie_ May 06, 2004