Auntie Lisas Suafai Samoan Tapioca Pudding Wbananas And Coconut Cream Recipe 425

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AUNTIE LISA'S SUAFA'I (SAMOAN TAPIOCA PUDDING W/BANANAS AND COCONUT CREAM) RECIPE - (4.2/5)



Auntie Lisa's suafa'i (Samoan tapioca pudding w/bananas and coconut cream) Recipe - (4.2/5) image

Provided by á-39535

Number Of Ingredients 7

8 bananas
4 cups water
1/2 cup tapioca
1 cup coconut milk
1/4 cup sugar
The sugar is optional but I do recommend it. Make sure you pull the inner strings off the bananas before boiling! The riper the banana the stronger the banana flavor.
Our family's personal taste is to use an entire can of purchased coconut milk and reduce the water accordingly. Or if using homemade coconut milk to reduce the water by a half a cup and increase the coconut milk a half a cup.

Steps:

  • Peel the bananas and place in a medium saucepan. Add the water and then bring to the boil. Turn the heat down and simmer for about 20 minutes. Break the bananas up with a wooden spoon, fork or masher. Sprinkle the tapioca into the saucepan while stirring. Add the coconut milk and then simmer over low/medium heat until the tapioca is cooked, about 15 minutes. Stir frequently. Finally, taste the suafa'i. If you like a little more sweetness, then add sugar to taste. Remove from the heat, leave for about 30 minutes to cool and then serve in a bowl or cup. You can also cool suafa'i completely, and refrigerate it. Once cooled, serve it as a snack or dessert.

AUNTIE IME'S KOKO LAISA (SAMOAN COCOA RICE) RECIPE - (3.8/5)



Auntie Ime's Koko Laisa (Samoan Cocoa Rice) Recipe - (3.8/5) image

Provided by á-39535

Number Of Ingredients 6

3 cups rice
6 cups water
2 cups coconut milk or evaporated milk
1 cup sugar
1 orange leaf (LAUMOLI)- Optional can use an orange peel or a dash of orange extract
1 cup cocoa powder, or koko Samoa

Steps:

  • In a large pot combine rice and water and bring it to a boil. Stir in coconut milk. (You can substitute it with evaporated milk.) Add sugar, orange leaf or peel. Mix cocoa (or kook samoa) with hot water to form a thick liquid. Add to the pot making sure that the cocoa is fully mixed into the liquid in the pot. Bring to a boil. Remove orange leaf. Cocoa rice should resemble a thick soup. Serve while warm.

BANANA TAPIOCA PUDDING



Banana Tapioca Pudding image

There's something extra-special about smooth and creamy banana pudding. Next time you're looking for a dessert with fantastic flavor, try this recipe. It just says "home cooking."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2-3/4 cups whole milk
3 tablespoons quick-cooking tapioca
1/3 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 bananas, sliced

Steps:

  • In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.

Nutrition Facts :

CAMBODIAN TAPIOCA-BANANA PUDDING



Cambodian Tapioca-Banana Pudding image

This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.

Provided by rocketD

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 6

½ cup small pearl tapioca
7 cups water, divided
5 medium ripe bananas, sliced
¼ teaspoon salt
½ cup white sugar
¾ cup coconut milk

Steps:

  • Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
  • Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
  • When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
  • Cool to room temperature or slightly warmer. Stir again before serving.

Nutrition Facts : Calories 253 calories, Carbohydrate 51.2 g, Fat 6.4 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 110 mg, Sugar 29.1 g

SUAFA'I - SAMOAN BANANAS AND COCONUT CREAM



Suafa'i - Samoan Bananas and Coconut Cream image

Make and share this Suafa'i - Samoan Bananas and Coconut Cream recipe from Food.com.

Provided by Coasty

Categories     Tropical Fruits

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

8 bananas
4 cups water
1/2 cup tapioca
1 cup coconut milk
1/4 cup sugar (optional)

Steps:

  • Peel the bananas and place in a medium saucepan. Add the water and then bring to the boil. Turn the heat down and simmer for about 20 minutes.
  • Break the bananas up with a wooden spoon, fork or masher.
  • Sprinkle the tapioca into the saucepan while stirring. Add the coconut milk and then simmer over low/medium heat until the tapioca is cooked, about 15 minutes. Stir frequently. Finally, taste the suafa'i. If you like a little more sweetness, then add sugar to taste.
  • Remove from the heat, leave for about 30 minutes to cool and then serve in a bowl or cup. You can also cool suafa'i completely, and refrigerate it. Once cooled, serve it as a snack or dessert.

BANANA TAPIOCA PUDDING



Banana Tapioca Pudding image

This pudding combines several great things besides bananas and tapioca...low fat, low calorie and easy in preparation! The taste is not compromised.

Provided by DuChick

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 3/4 cups skim milk
3 tablespoons quick-cooking tapioca
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 medium ripe bananas, sliced

Steps:

  • In a saucepan, combine milk, tapioca, sugar and egg: let stand for 5 minutes with no heat.
  • Cover and stir over medium heat until mixture comes to a full boil; remove from heat.
  • Stir in vanilla and bananas.
  • Cool for 20 minutes.
  • Serve warm or cold.

TAPIOCA PUDDING WITH COCONUT CREAM AND PALM-SUGAR SYRUP



Tapioca Pudding with Coconut Cream and Palm-Sugar Syrup image

Categories     Dessert     Coconut     Summer     Chill     Tapioca     Simmer     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

6 1/4 cups water
1 cup (1/8-inch) pearl tapioca (not quick-cooking)
1 pandan leaf, thawed if frozen (optional)
1/2 cup grated or crumbled dark palm sugar (4 oz) or packed dark brown sugar
1 (14-oz) can unsweetened coconut milk (do not shake)

Steps:

  • Make pudding:
  • Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.
  • Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
  • Add 3 cups cold water to tapioca, then drain in a large sieve. Transfer tapioca to a large bowl. Add cold water to cover by 2 inches and swirl tapioca to remove excess starch. Drain tapioca in sieve and repeat rinsing. Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.
  • Make syrup:
  • Tear pandan leaf into strips and tie strips together in a knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.
  • Make coconut cream:
  • Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom. Whisk ‚ cup coconut cream until smooth, whisking in 1 to 1‚ tablespoons thin coconut liquid if necessary to get a pourable consistency. Drizzle some of syrup over tapioca and top with some coconut cream. Serve remaining syrup and cream on the side.

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