Ingredients
- 3 cups water
- 1/3 cup tapioca pearls (1/16 inch wide)
- 1 cup unsweetened coconut milk (preferably Mae Ploy brand)
- 1/3 cup sugar, or to taste
- Pinch salt
- 3 ripe but firm bananas
- 2 tablespoons chopped roasted peanuts
Directions
Bring the water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir to separate. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 minutes. Add the coconut milk, sugar and salt and stir well.
Five minutes before the end of cooking time, peel the bananas and cut them in half lengthwise. Cut each piece again into 4 pieces. Add them to the pan and cook until just soft. At this point the tapioca pearls should be clear and cooked.
Remove from the heat and transfer to individual dessert bowls. Garnish with the peanuts and serve hot or at room temperature. (The pudding will thicken as it cools.)
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By whatmeworry21_1...
Latham, 72
on May 30, 2010
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I had some tapioca pearls just sitting around, saw this, and it was great! Warm or cold, really good.
By polishpower90_1...
santa ana, CA
on February 27, 2010
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I was in the mood for something different and this was perfect! Super easy to make! I put light coconut milk and didn't put that much sugar because the banana sweetens it up a lot. I also had toffee covered peanuts which added a nice touch. Hot or cold, both tasted great!
By lenfuchs_8559617
Princeton, NJ
on June 07, 2009
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I don't know why the previous reviewer gave this recipe a bad review based on not having followed the recipe. I own Mai Pham's book, and made this dessert from the book last night, served it at room temperature, with the peanuts (which I think add an essential texture contrast. It was amazing -- not too sweet, creamy, chewy, crunchy... I highly recommend this dessert, especially if you're looking to try something new and fun!
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