Cambodian Tapioca-Banana Pudding

Recipe View 12 mins Hydrate the Tapioca: In a microwave-safe bowl, warm 2 cups of water in the microwave until heated through (approx. 2 minutes). Add the tapioca pearls and let them soak for 10 minutes. Drain the soaked tapioca in a sieve, removing any excess water.

Recipe View 17 mins Cook the Tapioca: In a saucepan, combine the remaining 5 cups of water and the drained tapioca. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, stirring frequently to prevent sticking, until the tapioca pearls become translucent (approx. 15-20 minutes).

Recipe View 13 mins Incorporate Bananas and Flavorings: Once the tapioca is transparent, gently stir in the sliced bananas, sugar, and salt. Continue to simmer over medium-low heat, stirring occasionally, for another 10-15 minutes, or until the bananas soften and break down slightly, releasing their flavor.

Recipe View 2 mins Finish with Coconut Milk: Remove the saucepan from the heat. Stir in the coconut milk until it is fully incorporated and the pudding reaches a smooth, consistent texture. Taste and adjust the sweetness by adding more sugar if desired.

Recipe View 0 mins Cool and Serve: Allow the pudding to cool to room temperature, or chill in the refrigerator for a refreshing dessert. Stir well before serving to ensure an even distribution of flavors and textures.