Banana and Coconut Tapioca Pudding
Serves: 6
A cosy and comforting Vietnamese Coconut Tapioca Pudding served with bananas and crushed peanuts.
Ingredients
For the Coconut Tapioca Pudding
- 500 ml (2 cups) water
- 500 ml (2 cups) coconut milk
- 55-110 g (¼ to ½ cup) caster sugar, (superfine sugar) to taste
- 120 g (4 oz) tapioca pearls, (sago)
To Serve
- bananas, thickly sliced
- ½ cup unsalted peanuts, toasted and crushed
Instructions
For the Coconut Tapioca Pudding
- Pour the water and coconut milk into a large saucepan.
- Whisk the mixture together.
- Bring the mixture to a boil, then turn the heat down to a gentle simmer.
- Add the sugar and tapioca pearls.
- Use a whisk to stir the mixture frequently over low-medium heat.
- As the tapioca pearls cook, the mixture will thicken. Keep stirring to prevent the mixture from sticking to the bottom of the pan and burning.
- Cook for about 15-20 minutes, or until all of the tapioca pearls turn translucent.
- Remove the pan from the heat.
To Serve
- Serve the pudding in small dessert bowls.
- Top with freshly sliced bananas (or other fruit of your choice).
- Sprinkle with crushed toasted peanuts.
- Serve warm or at room temperature.
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.