Ingredients
- 2 - 4 medium large bananas
- 4 cups water
- 1/2 tsp vanilla essence
- 2/3 cup small Tapioca pearls
- 4 - 6 Tbsp sugar
- 1/4 tsp salt
- 400ml can of coconut milk
Instructions
- Bring water to the boil, or boil it with a kettle and add to saucepan.
- Cut bananas into chunks or slices ( we prefer slices), add bananas and Tapioca pearls to the water and simmer on medium low heat for 5 minutes.
- Add sugar, salt, vanilla, and coconut milk to the pan, bring to the boil and remove from heat immediately.
- Allow mixture to sit at room temperature for about an hour; the Tapioca will plump up and finish cooking and the flavours will infuse as the mixture thickens slightly.
- You can serve it warm, at room temperature or chilled from the refrigerator depending on the season and your preference.
- Consider adding crushed peanuts or toasted sesame seeds to garnish.
Notes
- you can use 6- 12 Saba small Asian bananas if you can find them, for a more authentic flavour.
- Use a panda leaf to replace vanilla essence if you can, tie it in a knot to bruise the fibres and boil for 10 minutes in the water before continuing with the recipe.
- This recipe is a double batch, basically we refuse to buy tiny cans of coconut milk or leave half a can to be forgotten. It is completely pointless as this dessert is great served warm or fridge cold, so we make more and enjoy it all week as dessert or as a lunchbox midday treat.