Coconut Tapioca

1. 1

   Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil.

2. 2

   Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes transulent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls.

3. 3

   Meanwhile, slice the bananas lenghtwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters.

4. 4

   Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more.

5. 5

   Remove from the heat.

6. 6

   While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes.

7. 7

   Remove from the heat.

8. 8

   If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three times to release their flavor.

9. 9

   Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.