Coconut Tapioca Pudding With Cardamom And Caramelized Bananas

  1. Bring water, cardamom and salt to a boil in a medium pot.
  2. Add tapioca, and bring back to a boil, stirring constantly. Reduce heat to keep mixture at a gentle boil.
  3. Cook for 15-20 minutes, stirring frequently as it tends to stick. Tapioca is ready when it turns clear, without a white dot in the centre.
  4. Add sugar and stir until dissolved. Add thick coconut milk and stir in. It will thicken as it cools, so add more water now if you want to make it thinner. Divide amongst dessert bowls and let stand while you prepare the bananas. Serve slightly warm.
  5. Heat butter in a non-stick frying pan over medium-high heat. Add bananas, cut side down. Sprinkle with brown sugar. Turn when browned and brown other side.
  6. Place bananas atop tapioca and drizzle with pan juices and/or extra coconut milk to serve.

tapioca, water, green cardamom, salt, pearl tapioca, sugar, coconut milk, bananas, bananas, butter, brown sugar

Taken from food52.com/recipes/9266-coconut-tapioca-pudding-with-cardamom-and-caramelized-bananas (may not work)

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