Banana Tapioca Pudding in Coconut Milk
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 bowls
Sliced bananas and mini tapioca pearls cooked in coconut milk. This creamy banana tapioca pudding in coconut milk is a simple yet delicious Vietnamese style dessert.
  • ¼ cup + 2 tablespoons mini tapioca pearls
  • 1 ¾ cup water for boiling + extra for soaking the tapioca pearls
  • 1 - 13.5oz can thick coconut milk
  • ⅜ cup granulated sugar
  • 2 bananas, sliced in ½ - 1 inch pieces
  • Crushed peanuts for topping
  1. First soak the mini tapioca pearls in a bowl of water for about 7-8 minutes or so. You want to fill the bowl with water so that the water level is ½ inch above the tapioca balls. This will help the tapioca pearls soften. Drain the tapioca pearls and set them aside for now.
  2. In a small pot, heat 1 ¾ cup water over medium heat. Once the water boils, add the tapioca pearls. Cook the tapioca pearls until they've turned from solid white to a transparent see through color.
  3. Then add coconut milk, granulated sugar, and sliced bananas. Stir and cook until the bananas have softened.
  4. Serve the banana tapioca pudding in coconut milk in bowls topped with crushed peanuts.
Recipe by Cooking with a Wallflower at