Coconut Tapioca Pudding With Bananas
- 1 (400 ml) can unsweetened coconut milk (light can be used)
- 13 cup pearl tapioca, small size
- 13 cup sugar
- 1 egg
- 1 pinch salt
- 1 teaspoon vanilla
- 2 bananas
- Rinse the tapioca in a fine mesh strainer.
- Place in a mixing bowl.
- Add the coconut milk, sugar, egg and salt to the mixing bowl.
- Stir to combine.
- Pour the mixture into the rice cooker bowl.
- Place bowl in rice cooker, close cover and set on Porridge cycle.
- Open cooker and stir every 20 minutes.
- It will take about 45-55 minutes to cook.
- When the rice cooker switches to the Keep Warm setting, remove bowl and stir in vanilla.
- Let cool slightly to serve warm or refrigerate if desired.
- Slice bananas into 4 serving dishes.
- Top with pudding.
- The pudding can be garnished with toasted sesame seeds or chopped roasted peanuts.
unsweetened coconut milk, pearl tapioca, sugar, egg, salt, vanilla, bananas
Taken from www.food.com/recipe/coconut-tapioca-pudding-with-bananas-397939 (may not work)