Thai Coconut Tapioca Pudding with Banana Recipe
Thai coconut tapioca pudding with banana is a delicate, creamy dessert that in Thailand is often served warm in the evening. Its texture is similar to classic pudding, but with characteristic translucent tapioca pearls and a coconut aroma. It’s a simple way to feel like you’re at a Thai night market without leaving your kitchen.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
Ingredients
- small tapioca pearls - 80 g
- water - 500 ml
- coconut milk kokosowe z puszki - 400 ml
- cow’s milk or plant-based milk - 200 ml
- sugar - 4 tablespoons
- salt - 0.25 teaspoons
- bananas - 2 pieces
- vanilla extract - 0.5 teaspoons
- desiccated coconut - 2 tablespoons
- mint leaves - 4 pieces
Main Ingredient:
Coconut milk
Preparation
- Put the tapioca pearls into a saucepan and cover with water. Bring to a boil over medium heat, stirring from time to time so they don’t stick to the bottom.
- When the water starts to boil, reduce the heat to low and cook for 15–20 minutes, stirring every few minutes. The pearls should become mostly translucent with a small white dot in the center.
- Remove the saucepan from the heat, cover and set aside for 5 minutes. Then drain the tapioca in a sieve and briefly rinse with cold water to remove excess starch.
- In a clean saucepan, combine the coconut milk, cow’s or plant-based milk, sugar, salt and vanilla extract (if using). Heat over medium heat, stirring, until the sugar dissolves and the liquid is hot but not boiling.
- Add the cooked tapioca to the saucepan with the coconut milk. Cook over low heat for 5–7 minutes, stirring often, until the dessert thickens slightly. The mixture should be pourable but clearly thicker than milk.
- Add the banana slices and gently stir. Cook for another 1–2 minutes, just until the bananas are slightly warmed through.
- Taste and, if needed, add more sugar or a pinch of salt.
- Transfer the dessert to bowls. You can serve it warm or chill it in the fridge for at least 1 hour if you prefer a cold pudding.
- Before serving, sprinkle the top with desiccated coconut toasted in a dry pan and garnish with a mint leaf.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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