Coconut Tapioca Pudding Recipes Recipe For Banana

BANANA TAPIOCA PUDDING

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.

CAMBODIAN TAPIOCA-BANANA PUDDING

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.

COCONUT TAPIOCA PUDDING

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

BANANA TAPIOCA (CHE CHUOI)

Steps:

• Peel the bananas. Cut them in half horizontally. Cut each piece in half again, vertically. Each banana makes four long pieces. Set aside.
• Prepare the tapioca pearls. Bring 10 cups of water to a boil in a big pot. Add the tapioca pearls to the boiling water (use one hand to pour in the tapioca and the other hand to swirl the water around with a wooden spoon - this keeps the tapioca from clumping together as it cooks). Put a lid on the pot and turn the heat to low. Cook for 10 minutes. You can tell it is done when the tapioca pearls are nearly translucent and you can just see a tiny white dot in the center of each pearl. Don't overcook, or the tapioca will completely melt.
• Strain the tapioca under cold running water. This will stop the cooking and remove excess starch (which makes the tapioca pearls stick together). Set aside and let drain.
• Prepare the tapioca sticks (bot khoai), if using. Bring 5 cups of water to a boil (rinse and reuse the pot you used to cook the tapioca pearls). Add the tapioca sticks to the boiling water and cook over medium heat for 12 minutes. They are finished they are completely translucent. Do not overcook. Strain under cold running water. Set aside and let drain.
• Rinse out the big pot, then add 2 cups of water, the drained tapioca pearls and tapioca sticks (if using). Bring to a gentle boil. Add the sugar and ½ teaspoon salt. Turn the heat to medium. Stir until the sugar dissolves. Add the coconut milk (don't let the coconut milk boil). Stir to gently mix. Then add the sliced apple bananas. Simmer for a few more minutes to warm the bananas. Turn off the stove.
• Prepare the salted peanut topping: grind ¼ cup peanuts and ½ teaspoon salt in a food processor. Pour into a small bowl and set aside.
• Spoon the finished banana tapioca into bowls, sprinkle the peanut-salt mixture on top, and eat! It's wonderful hot from the pot. And even better when chilled. Enjoy ^_^

COCONUT TAPIOCA (VEGAN)

Steps:

• Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
• Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn't stick to the bottom. Once done, remove from heat and stir in vanilla.
• Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
• Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
• Tapioca is best the same day it's made, but will keep for up to 3 days in the fridge.

VIETNAMESE BANANA AND COCONUT PUDDING - CHE CHUOI

Steps:

• Defrost the cassava and remove any traces of the vein (brown stem). Cut into 1 cm cubes.
• In two separate bowls, soak the tapioca pearls and zig zags in cold tap water for 15 mins.
• Place two of the banana quarters into a bowl. Using a fork, finely mash the banana.
• In a third bowl, soak the remaining banana in plenty of cold water.
• Bring a pot of roughly 4 cups of water to the boil. Add the tapioca zig zags in and immediately stir the pot so that they don't stick to each other. Cook for 12 mins and stir every 3 minutes.
• While the tapioca zig zags are cooking, in a large pot add the coconut cream, 600 ml of water, pandan leaves, cubed cassava, salt and the banana mash. Turn the heat on medium high and allow to boil.
• After 12 mins strain the tapioca pearls that are soaking and add it to the zig zags. Cook for 1 min and continue to stir the pot. Once done, strain and rinse the tapioca ingredients and add it straight into the coconut water mixture. (Note 4)
• When the coconut water is boiling, turn the heat down to low and add the sugar. Stir the pot until the sugar is completely dissolved.
• Add the chopped bananas and simmer on low for 16 mins. Gently stir the pot every few mins and try to loosen any tapioca balls or zig zags that are stuck on the bottom.
• After 16 mins, check the sweetness of the liquid. Adjust according to your taste.
• Take off the heat and allow to cool.
• I strongly recommend you serve this dessert chilled but it is OK warm. To chill, put it in the fridge for at least 3+ hours before serving. If you prefer it warm, then allow it to cool for roughly 45 mins in the fridge before serving.
• Just before serving, stir to redistribute the tapioca pearls and zig zags. Garnish with peanuts and black sesame seeds.

BANANA TAPIOCA PUDDING

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.

BANANA COCONUT PUDDING

Steps:

• In a small bowl soften tapioca in warm water to cover 1 hour.
• While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and let mixture stand 10 minutes.
• Drain tapioca. Peel bananas and quarter lengthwise. 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 six 1/8-cup ramekins and chill, covered, until cold.
• Garnish pudding with crystallized ginger.

BANANA-COCONUT PUDDING

Steps:

• In a small bowl, soften tapioca in warm water to cover 1 hour.
• While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
• Remove pan from heat and let mixture stand 10 minutes.
• Drain tapioca.
• Peel bananas and quarter lengthwise.
• Cut quarters into ½ 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 six ramekins and chill, covered, until cold.
• Garnish puddings with crystallized ginger.