Name: Warm Tapioca Pudding with Banana and Coconut Milk
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1/2 vanilla bean; 1 can 14 oz (398 ml) coconut milk; 1/2 cup (125 ml) milk; 1/2 cup (125 ml) sugar; A pinch of salt; 1/4 cup (60 ml) medium tapioca pearls; 2 ripe bananas; 4 teaspoons (20 ml) lemon juice; 2 egg yolks

Ingredients

- 1/2 vanilla bean
- 1 can 14 oz (398 ml) coconut milk
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) sugar
- A pinch of salt  
- 1/4 cup (60 ml) medium tapioca pearls
- 2 ripe bananas  
- 4 teaspoons (20 ml) lemon juice
- 2 egg yolks

Preparation

- With the tip of a knife, split the vanilla bean in half. Remove the seeds. In a double boiler, heat the milk, coconut milk, 60 ml (1/4 cup) of sugar, salt, vanilla pod and seeds. Sprinkle in the tapioca while stirring. Cook over medium heat, stirring occasionally, for 40 to 45 minutes or until the tapioca is translucent.
- In a food processor, purée 1 and 1/2 of the bananas with half the lemon juice. Set aside.
- Dice the remaining banana and toss with the remaining lemon juice.
- In a bowl, combine the egg yolks and the remaining sugar with a whisk. Add the mashed bananas. Stir into the tapioca mixture. Continue cooking while stirring until the pudding thickens, about 4 to 5 minutes. Remove the vanilla pod. If you are using vanilla extract, add it at this time. Remove from the heat. Add the diced bananas.
- Serve warm or cold.

Warm Tapioca Pudding with Banana and Coconut Milk

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Ingredients

Preparation

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