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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Children love this cooling, Malay-influenced pudding. Very easy, and soothing after a spicy meal. Ingredients:
1 tablespoon small pearl tapioca (not quick-cooking) |
1 (14 ounce) can light unsweetened coconut milk |
2 tablespoons coarsely chopped crystallized ginger |
1/3 cup sugar |
3 firm-ripe bananas |
minced crystallized ginger |
Directions:
1. In a small bowl, soften tapioca in warm water to cover 1 hour.
2. While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
3. Remove pan from heat and let mixture stand 10 minutes.
4. Drain tapioca.
5. Peel bananas and quarter lengthwise.
6. Cut quarters into 1/2 inch pieces.
7. Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
8. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.
9. Divide pudding among six ramekins and chill, covered, until cold.
10. Garnish puddings with crystallized ginger.
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