Recipe byThe ZestyPlate Kitchen
A comforting Laotian pudding of soft tapioca pearls and sweet banana in warm coconut milk. Gently sweet and soothing, served warm.
Warm, soothing and gently sweet, this Lao-style tapioca pudding sets chewy pearls against soft banana in a creamy coconut broth. It is a fuss-free pudding built from a handful of ingredients, and it is at its best served warm on a cool evening.
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Prep 25 min
Cook 15 min
Total 40 min
Easy
Scale:
- 1 cup Warm Water
- 3 tablespoons Tapioca
- 14 oz jar Coconut Milk
- 2 tablespoons Sugar
- 3 Cups Banana
- 4 cups Water
- To taste Salt
Nutrition (per serving)
420
kcal
4g
Protein
60g
Carbs
22g
Fat
Estimated per serving. How we calculate this.
Preparation
- Soak the tapioca pearls in a bowl of warm water for 20 minutes.
- While they soak, peel the bananas and cut into half-inch slices, then set aside.
- Bring 4 cups of water to the boil in a pot and add the banana slices.
- Once the 20 minutes are up, drain the tapioca and rinse it 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 it all together.
- Season with salt to taste.
Tips from the ZestyPlate Kitchen
- Soak the tapioca first to soften the pearls and cut the cooking time right down.
- Rinse the soaked pearls under cold water so they don't clump together in the pot.
- Pull them off the heat as soon as they turn translucent, since overcooking turns them to mush.
- Don't skip the pinch of salt. It balances the sweetness and brings the coconut forward.
Frequently Asked Questions
It was most likely overcooked or stirred too hard. Cook it gently just until the pearls turn clear, then stop.
Yes. Ripe mango, jackfruit or pumpkin are all traditional and lovely in coconut tapioca puddings.
Either suits it. It is comforting warm and refreshing chilled on a hot day.
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