Coconut And Saffron Tapicoa Pudding With Fried Bananas And Almonds

1. 1

   Heat the milk in a saucepan over medium to low heat and add the soaked tapioca (water should be absorbed, if not chuck it in too). Cook until glutinous and the grains are soft. Add the saffron

2. 2

   Now add coconut milk and mix the pudding constantly now allowing it to stick or thicken too much. Add sugar to taste stir and then pour out into glass bowls

3. 3

   For the topping: Fry the banana pieces and the almond in butter and once ready decorate the pudding.

4. 4

   Refrigerate for 30 minutes or eat straight away. Keeps for up to 2 days covered in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.