Banana-Coconut Pudding – a delicious recipe with pearl tapioca, coconut milk, ginger, sugar, bananas, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 ramekins and chill, covered, until cold.
10
Garnish puddings with crystallized ginger.
153
kcal
Calories
1
g
Fat
37
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon small pearl tapioca (not quick-cooking), 1 (14 ounce) can light unsweetened coconut milk, 2 tablespoons coarsely chopped crystallized ginger, 1/3 cup sugar, and more.
Yes, Banana-Coconut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
