Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
1 hr 30 min
Prep:
10 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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 1/2-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 6 ramekins and chill, covered, until cold.

Garnish pudding with crystallized ginger.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Banana Chocolate Pudding "On the Fly"

Recipe courtesy of Daisuke Utagawa

Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise

Recipe courtesy of Rick Dalton|Russell Gwatney

Paula Deen's It's Not Your Mamma's Banana Pudding Ice-Cream

Recipe courtesy of Ben and Jerry's

Banana Honey Cake

Recipe courtesy of 3 Dog Bakery

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories