Recipe courtesy of Michelle Beckles
Show: Cooking Live
Save Recipe Print
40 min
10 min
30 min



Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes transulent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lenghtwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3 times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Coconut Macarons

Recipe courtesy of Ina Garten

Coconut Cupcakes

Recipe courtesy of Ina Garten

Coconut Bunny Butt Cake

Recipe courtesy of Food Network Kitchen

Snowy Pink Coconut Bundt Cake

Recipe courtesy of Food Network Kitchen

Brownies with Coconut Frosting

Recipe courtesy of Trisha Yearwood

Coconut Shrimp with Tropical Rice

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories