6 servings.
Ingredients
3 cups water
3 tablespoons small tapioca pearls (about 1/8"in diameter)
3 ½ tablespoons sugar
1/8 teaspoon salt
½ cup coconut milk
3 bananas (about 1 pound total) peeled and cut on the bias into ½-inch thick slices
Directions
1. Cook the tapioca. In a 2 quart saucepan, bring the water to a boil. Use a whisk to swirl in the tapioca pearls. This prevents them from sticking together! Let the tapioca cook in the boiling water for about 12 minutes, at which point they'll have lost about one half of their opaque-ness and the mixture will have thickened. The pearls sort of resemble fish eyes!
2. Add remaining ingredients. While the tapioca cooks, whisk the sugar, salt and coconut milk together. When the tapioca has finished its initial cooking (step 1), whisk in the sugar, salt and coconut milk. Stirring occasionally, let the mixture cook for a minute to dissolve the sugar. Add in the banana slices and continue to cook for another 2 to 3 minutes to allow the bananas to heat through and the flavors to meld. Set the pudding aside to cool.
Serve at slightly warmed or at room temperature in individual bowls.
Advance Preparation - This pudding may be prepared several days in advance. Keep it refrigerated and warm over low heat before serving.
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