Banana-Coconut Pudding Recipe

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Ingredients:

Serving

1 tbsp small pearl tapioca (not quick-cooking )
1 (14 oz) can light unsweetened coconut milk
2 tbsp coarsely chopped crystallized ginger
1/3 cup sugar
3 firm-ripe bananas
minced crystallized ginger

Directions:

In a small bowl, soften tapioca in warm water to cover 1 hour.
While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
Remove pan from heat and let mixture stand 10 minutes.
Drain tapioca.
Peel bananas and quarter lengthwise.
Cut quarters into 1/2 inch pieces.
Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.
Divide pudding among six ramekins and chill, covered, until cold.
Garnish puddings with crystallized ginger.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.05 Kcal (436 kJ)
Calories from fat	10.21 Kcal
		% Daily Value*
Total Fat	1.13g	2%
Sodium	1.43mg	0%
Potassium	223.78mg	5%
Total Carbs	24.35g	8%
Sugars	13.69g	55%
Dietary Fiber	1.86g	7%
Protein	0.68g	1%
Vitamin C	5.5mg	9%
Iron	0.1mg	1%
Calcium	3.8mg	0%

Amount Per 100 g
Calories	138.26 Kcal (579 kJ)
Calories from fat	13.56 Kcal
		% Daily Value*
Total Fat	1.51g	2%
Sodium	1.9mg	0%
Potassium	297.35mg	5%
Total Carbs	32.36g	8%
Sugars	18.19g	55%
Dietary Fiber	2.48g	7%
Protein	0.91g	1%
Vitamin C	7.2mg	9%
Iron	0.1mg	1%
Calcium	5mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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