RCI-DS.001.0052.001
Banana-Coconut Pudding
Banana-Coconut Pudding from the Recidemia collection
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- small pearl tapioca (not quick-cooking)1 tablespoon
- (14 ounce) can light unsweetened coconut milk1 unit
- coarsely chopped crystallized ginger2 tablespoons
- 1/3 cup
- firm-ripe bananas3 unit
- 1 unit
Method
1
Soak the pearl tapioca in a bowl of water for 15 minutes until softened, then drain well.
15 minutes
2
Pour the coconut milk into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
5 minutes
3
Add the drained tapioca to the simmering coconut milk and stir well, then reduce heat to medium-low and cook for 12-15 minutes, stirring frequently, until the pearls become translucent.
13 minutes
4
Stir in the sugar and minced crystallized ginger, cooking for 2 minutes until the sugar dissolves completely and the ginger is evenly distributed.
2 minutes
5
Remove the pudding from heat and let cool to room temperature for about 10 minutes, stirring gently every 2-3 minutes to prevent the bananas from breaking down excessively.
10 minutes
6
Divide the pudding into serving bowls and sprinkle the coarsely chopped crystallized ginger over the top as garnish.