Tapioca Pudding with Mashed Banana and Coconut Cream
pinit View Gallery 3 photos
Difficulty: Intermediate Prep Time 5 mins Cook Time 20 mins Total Time 25 mins
Servings: 2
Best Season: Suitable throughout the year

Description

I have to admit that this has become one of my favorite desserts! If you ever ask me about tapioca pudding combinations, I would definitely recommend you to try this one because it is incredibly good!

The taste is even better if you add jaggery instead of sugar since it gives it that caramelized pudding kick. It’s thick, creamy, slightly caramelized and very flavorful! Who would’ve thought that Vietnamese desserts are so good?❤️

Ingredients

Instructions

Video
Off On

  1. In a pot, add the milk and the soaked and drained tapioca pearls and mix everything well. Bring to a boil while stirring constantly and then boil for further 5 minutes.

  2. After 5 minutes, the pudding has thickened, but it should not be ready yet because the tapioca pearls are not completely transparent at this stage. You know your tapioca pudding is done when the pearls are completely transparent. At this point, add the jaggery and boil for further 5 minutes.

  3. After 5 minutes, add the banana puree and coconut cream. Give it a stir, cook for 1 more minute, then turn off the heat.

  4. Serve the pudding with banana slices, chopped peanut and toasted coconut flakes.

My name is Andreea and I live in Bucharest, Romania. Born with a passion for cooking, I grew a fondness towards global cuisine and the local food consumed around the world. Not only would I like to share this passion with you all but also introduce recipes from around the world that you can try and discover how incredibly good these dishes can be.

en_USEnglish