Coconut Tapioca and Apple Banana Pudding

When I was home in December we found some beautiful apple bananas at the farmer's market. My sister decided to make a coconut tapioca pudding with some of the bananas added in. The dish isn't terribly photogenic but it's yummy.

The pudding starts with small pearl tapioca - rinsed and drained to remove the extra starch.

The tapioca is cooked in water until translucent, about 10-12 minutes.

Then coconut milk, sugar, and salt are added and cooked for about 5 minutes.

Finally the apple bananas are sliced and stirred into the pudding and cooked for another 5-10 minutes until the bananas are soft. Apple bananas are smaller and sweeter than bananas you typically find at the store. In spite of their higher cost, they were my father's favorite and we always had them in the house.

You let the pudding sit for about 20 minutes before serving. The bananas turn a greyish-purple, like I said, not very photogenic. In the end it's not really about the look because it's just delicious :)

The pudding can be served warm, which I prefer, or cold.

Coconut Tapioca and Apple Banana Pudding

½ cup small pearl tapioca
1½ cups water
1 can coconut milk
½ cup sugar
⅛ cup salt
2-3 apple bananas

Rinse and drain the tapioca.

Bring water to a boil and add tapioca. Reduce heat to medium. Cook until tapioca is translucent, about 10-12 minutes, stirring frequently to prevent sticking.

Add coconut milk, sugar, and salt and cook for another 5 minutes over low heat. Slice apple bananas into the tapioca and cook for another 5-10 minutes until bananas are soft and cooked through.

Let pudding sit for 20 minutes before serving. Pudding may be served warm or can be refrigerated and served cold.