Ingredients for Banana Coconut Pudding
- 1/2 cup tapioca pearls
- 1 (13.5 ounce) can full-fat coconut milk
- finely chopped crystallized ginger, for garnish
- 1/4 cup granulated sugar
- bananas
- 1 inch fresh ginger
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How to Make Banana Coconut Pudding
- In a small bowl, soak 1/2 cup tapioca pearls in enough warm water to cover for at least 1 hour, or until softened.
- While the tapioca soaks, grate 1 inch of fresh ginger. In a small saucepan, combine 1 (13.5 ounce) can of full-fat coconut milk, the grated ginger, and 1/4 cup of granulated sugar.
- Cook the coconut milk mixture over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and let the mixture stand for 10 minutes to allow the flavors to meld.
- Drain the soaked tapioca pearls thoroughly.
- Peel and quarter the bananas lengthwise. Then, cut the quarters into 1-inch pieces.
- Gently heat the coconut milk mixture over low heat. Add the drained tapioca pearls and banana pieces.
- Stir gently and cook until the pudding slightly thickens and the bananas are heated through (about 5 minutes). Remove from heat.
- Divide the pudding evenly among six ramekins.
- Cover the ramekins and refrigerate until completely chilled (at least 2 hours).
- Garnish each serving with finely chopped crystallized ginger before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
73g
Fat
62g
Carbs
9g
