Banana Coconut Pudding Recipe
- 1 Tbsp. Small pearl tapioca (not quick cooking)
- 1 can (14 ounce) light unsweetened coconut lowfat milk
- 2 Tbsp. Coarsely minced crystallized ginger
- 1/3 c. Sugar
- 3 x Hard-ripe bananas
- Garnish: 1 Tbsp.
- minced crystallized ginger, if you like
- In a small bowl, soften tapioca in hot water to cover 1 hour.
- While tapioca is soaking, in a small saucepan cook coconut lowfat milk, ginger, and sugar over moderate heat, stirring, till sugar is dissolved.
- Remove pan from heat and let mix stand 10 min.
- Drain tapioca.
- Peel bananas and quarter lengthwise.
- Cut quarters into 1/2-inch pcs.
- Heat coconut lowfat milk mix over low heat and gently stir in tapioca and bananas.
- Cook pudding, stirring (be careful not to break up bananas), till thickened slightly and bananas are heated through, about 5 min, and cold.
- Divide pudding among six 3/4 c. ramekins and chill, covered, till cool.
- Garnish with crystallized ginger.
- Yield: 6 servings
pearl tapioca, milk, ginger, sugar, bananas
Taken from cookeatshare.com/recipes/banana-coconut-pudding-76891 (may not work)