Banana Coconut Pudding
- 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
- Garnish if desired: 1 tablespoon chopped crystallized ginger
In a small bowl soften tapioca in warm water to cover 1 hour.
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 6 ramekins and chill, covered, until cold.
Garnish pudding with crystallized ginger.
Recipe courtesy Gourmet Magazine
Recipe courtesy of Emeril Lagasse