Prep 1 hr
Cook 15 mins
Children love this cooling, Malay-influenced pudding. Very easy, and soothing after a spicy meal.
- 1 tablespoon small pearl tapioca (not quick-cooking)
- 1 (14 ounce) canlight unsweetened coconut milk
- 2 tablespoons coarsely chopped crystallized ginger
- 1⁄3 cup sugar
- 3 firm-ripe bananas
- minced crystallized ginger
- 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.
- Remove pan from heat and let mixture stand 10 minutes.
- Drain tapioca.
- Peel bananas and quarter lengthwise.
- Cut quarters into ½ inch pieces.
- Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
- Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.
- Divide pudding among six ramekins and chill, covered, until cold.
- Garnish puddings with crystallized ginger.
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.
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.
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!