Banana Coconut Pudding

Name: Banana Coconut Pudding
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 3 firm, ripe bananas; 1 Tbsp Garnish if desired: chopped crystallized ginger; 2 Tbsps coarsely chopped crystallized ginger; 79 milliliters sugar; 1 Tbsp pearl tapioca (not quick-cooking); 397 grams light unsweetened coconut milk

Banana Coconut Pudding is a gluten free, fodmap friendly, and vegan dessert. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 271 calories, 2g of protein, and 16g of fat. This recipe serves 6. Head to the store and pick up bananas, garnish if desired: crystallized ginger, crystallized ginger, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

In a small bowl soften tapioca in warm water to cover 1 hour.

Ingredients you will need

Tapioca

Water

Equipment you will use

Bowl

While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved.

Ingredients you will need

Coconut Milk

Tapioca

Ginger

Sugar

Equipment you will use

Sauce Pan

Remove pan from heat and let mixture stand 10 minutes.

Equipment you will use

Frying Pan

Drain tapioca. Peel bananas and quarter lengthwise.

Ingredients you will need

Banana

Tapioca

Cut quarters into 1/2-inch pieces.

Heat coconut milk mixture over low heat and gently stir in tapioca and bananas. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool. Divide pudding among 6 ramekins and chill, covered, until cold.

Ingredients you will need

Coconut Milk

Banana

Tapioca

Equipment you will use

Ramekin