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Yield: 6 portions

In much of Southeast Asia, a popular form of dessert is puddings such as this delicious one made with a tapioca base. Traditionally it's made with a starchier variety of banana but the regular banana also works well. The tapioca pearls called for here are available at Asian markets. They're slighter larger than the instant tapioca found at supermarkets.

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Ingredients	Amount
Water	3 ½ cups
Tapioca pearls (1/16-inch diameter)	1/3 cup
Unsweetened coconut milk	1 cup
Sugar	1/3 cup or to taste
Salt	pinch
Ripe bananas	3 ea.
Chopped roasted peanuts	2 Tbsp.

Method

1. Bring the water to a rolling boil in a saucepan over high heat. Add the tapioca pearls and stir to separate them. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 25 minutes. Add the coconut milk, sugar and salt and stir well. (At this point the tapioca may still be white in the center but should cook through in the end.)

2. Peel the bananas and cut them in half lengthwise. Cut each half into four pieces. Add bananas to the pot with the tapioca and cook until they're just soft, about 3 to 4 minutes.

3. Remove pot from the heat and divide pudding into individual dessert bowls. Garnish with peanuts and serve warm or at room temperature. (The pudding will continue to thicken as it cools.) Refrigerate any leftovers.

Source: ©Mai Pham

Back to Main Recipes Page Nutrition Facts
Serving Size: 1 cup		Servings Per Recipe: 6

			%DV*
Calories: 223			11
Total Fat: 10 grams			16
Saturated Fat: 9 grams			43
Cholesterol: 0 mg
Sodium: 36 mg			2
Total Carbohydrate: 1 grams			1
Dietary Fiber: 2.5 grams			10
Sugars: 10 grams
Protein: 2 grams			4

Vitamin A: 1%	Vitamin C: 11%	Calcium: 2%	Iron: 6%
*Percent Daily Values are based on a 2000 calorie diet.

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