INGREDIENTS
- 7 Vietnamese bananas (Chuoi Su) or regular bananas
- 1 tsp vanilla extract
- 1/2 cup white tapioca pearls
- 5 tbsp maple syrup
- 1 can (14 oz) coconut milk
- 1/4 tsp salt
- 1 cup water
- Chopped peanuts (optional)
DIRECTIONS
- 1.Soak tapioca pearls in 1 cup of water for 10 minutes.
- 2.Peel and slice bananas.
- 3.Pour coconut milk into a small saucepan and heat up over low heat. Stir frequently.
- 4.Drain tapioca pearls. Add to warm coconut milk and stir occasionally. Cook until pearls turn translucent (cooked through).
- 5.Add bananas, vanilla extract, salt. Add pinch of sugar to desired level of sweetness. Cook pudding for another 3-4 minutes. Remove from heat and let it cool.
- 6.Keep bananas pudding refrigerated for 1-2 hours. Ready to serve cold. Sprinkle chopped peanuts on top of pudding when serve (optional).