A comforting Laotian dessert of soft tapioca pearls and sweet banana in warm coconut milk — gently sweet and soothing, served warm.
Warm, comforting and gently sweet, this Lao-style tapioca pudding pairs chewy pearls with soft banana in a creamy coconut broth. It's a soothing, fuss-free dessert with just a handful of ingredients, lovely served warm on a cool evening.
Prep 25 min
Cook 15 min
Total 40 min
Easy
- 1 cup Warm Water
- 3 tablespoons Tapioca
- 14 oz jar Coconut Milk
- 2 tablespoons Sugar
- 3 Cups Banana
- 4 cups Water
- To taste Salt
Video
Preparation
- Soak the tapioca pearls in a bowl of warm water for 20 minutes.
- Meanwhile, peel the bananas and cut into ½-inch slices, then set aside.
- Bring 4 cups of water to the boil in a pot and add the banana slices.
- After the 20 minutes, drain the tapioca and rinse under cold water so the pearls separate.
- Add the tapioca to the pot and simmer for 3 minutes, or until the pearls turn clear.
- Stir in the sugar and pour in the coconut milk, stirring gently for 3 minutes to bring the flavours together.
- Season with salt to taste.
Tips from the ZestyPlate Kitchen
- Soaking the tapioca first softens the pearls and shortens the cooking time considerably.
- Rinse the soaked pearls under cold water so they don't clump together in the pot.
- Cook just until the pearls turn translucent — overcooking makes them mushy.
- A pinch of salt is essential; it balances the sweetness and makes the coconut flavour pop.
Frequently Asked Questions
It was likely overcooked or stirred too vigorously. Cook gently just until the pearls turn clear, then stop.
Yes — ripe mango, jackfruit or pumpkin are all traditional and delicious in coconut tapioca puddings.
Either works beautifully — it's comforting warm, and refreshing chilled on a hot day.
