Banana tapioca gives the dessert archive another soft spoon dessert that leans on everyday island ingredients. It sits naturally beside cassava, taro, and coconut puddings while giving the site a tapioca-based option too.
If you enjoy this style of Pacific cooking, you may also want to try supo esi, banana poke.
Ingredients
- 1/2 cup small tapioca pearls
- 2 cups coconut milk
- 2 ripe bananas, sliced
- 1/3 cup sugar
- 1/2 teaspoon vanilla
Instructions
- Cook the tapioca in coconut milk until the pearls turn translucent.
- Stir in the sugar and vanilla.
- Add the bananas and cook briefly.
- Remove from heat once thickened.
- Serve warm or chilled.
Helpful Tips
- Stir often while cooking so the tapioca does not stick.
- Add the banana near the end so it keeps some shape.
- Chilling will thicken the dessert more.
FAQ
Can other fruit be used with tapioca?
Yes, mango or pawpaw can work too, but banana is especially comforting.
Is this similar to pudding?
Yes, it has a soft pudding-like texture.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 kcal |
| Fat | 13 g |
| Saturated Fat | 11.2 g |
| Carbohydrates | 82.5 g |
| Protein | 15.7 g |
| Sodium | 37.9 mg |
| Cholesterol | 0 mg |
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