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

1. Garnish: 1 Tbsp.
2. minced crystallized ginger, if you like
3. In a small bowl, soften tapioca in hot water to cover 1 hour.
4. While tapioca is soaking, in a small saucepan cook coconut lowfat milk, ginger, and sugar over moderate heat, stirring, till sugar is dissolved.
5. Remove pan from heat and let mix stand 10 min.
6. Drain tapioca.
7. Peel bananas and quarter lengthwise.
8. Cut quarters into 1/2-inch pcs.
9. Heat coconut lowfat milk mix over low heat and gently stir in tapioca and bananas.
10. Cook pudding, stirring (be careful not to break up bananas), till thickened slightly and bananas are heated through, about 5 min, and cold.
11. Divide pudding among six 3/4 c. ramekins and chill, covered, till cool.
12. Garnish with crystallized ginger.
13. Yield: 6 servings

pearl tapioca, milk, ginger, sugar, bananas

Taken from cookeatshare.com/recipes/banana-coconut-pudding-76891 (may not work)