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Coconut Tapioca

Yield: 1 servings

Ingredients and directions for this recipe

3 c Unsweetened coconut milk;
-plus more for
; serving
3/4 c Water
3 tb Regular tapioca; rinsed
3 Regular bananas; (about 1
-1/2
Pounds); (3 to 4)
3/4 c Sugar
1/2 ts Salt
3 tb Sesame seeds

Put the 3 cups coconut milk and the water in a large saucepan and
bring to a boil. Stir in the tapioca and bring to a boil, then reduce
the heat to low and simmer, stirring, until the tapioca

Becomes transulent and soft, 10 to 15 minutes for tiny pearls, longer
for larger tapioca pearls.

Meanwhile, slice the bananas lenghtwise in half, then cut crosswise in
half; if using regular bananas, cut each half into thirds or quarters.
Gently stirring, add the bananas, sugar and salt to the tapioca and
cook for 10 minutes more. Remove from the heat. While the bananas are
cooking, put sesame seeds in a small heavy skillet and dry-roast over
medium-high heat, shaking constantly, until light brown and crisp,
about 2 minutes. Remove from the heat. If using sesame seeds, pound
briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three
times to release their flavor. Ladle the warm bananas and tapioca
into shallow bowls, sprinkle with the toasted mung beans or sesame
seeds and serve with extra coconut milk on the side.

See also:
Previous recipe Coconut Syrup
Next recipe Coconut Tart

Or try one of these recipes:
Ham And Banana Pancakes
Shallot And Papaya Chutney