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Tapioca: Tropical Tapioca




Source of Recipe


Karin Calloway


List of Ingredients




3/4 cup 2 percent milk
1 14-ounce can coconut milk*
3 tablespoons quick cooking tapioca
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 to 2 ripe bananas, thinly sliced just before using


Recipe



Combine the milk, coconut milk, tapioca, sugar and egg in a saucepan. Stir and set aside for 5 minutes. Place the saucepan over medium-high heat, bring to a boil, remove from heat and set aside to cool for 20 minutes. Layer some of the pudding in 6 demitasse or small parfait cups, then arrange some banana slices over top. Layer with the remaining pudding and refrigerate, covered in plastic wrap, until ready to serve.

Makes 6 to 8 servings.

*Coconut milk can be found in the Oriental foods aisle of most supermarkets. Cream of coconut (used in pina coladas) cannot be substituted.