Banana Coconut Pudding
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
48
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
In a small bowl soften tapioca in warm water to cover 1 hour
2
While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved
3
Remove pan from heat and let mixture stand 10 minutes
4
Drain tapioca
5
Peel bananas and quarter lengthwise
6
Cut quarters into 1/2-inch pieces
7
Heat coconut milk mixture over low heat and gently stir in tapioca and bananas
8
Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool
9
Divide pudding among six 1/8-cup ramekins and chill, covered, until cold
10
In a small bowl soften tapioca in warm water to cover 1 hour
11
While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved
12
Remove pan from heat and let mixture stand 10 minutes
13
Drain tapioca
14
Peel bananas and quarter lengthwise
15
Cut quarters into 1/2-inch pieces
16
Heat coconut milk mixture over low heat and gently stir in tapioca and bananas
17
Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool
18
Divide pudding among six 1/8-cup ramekins and chill, covered, until cold
19
Garnish pudding with crystallized ginger
20
Garnish pudding with crystallized ginger