Cambodian Tapioca-Banana Pudding


  • ½ cup small pearl tapioca
  • 5 medium ripe bananas, sliced
  • ¾ cup coconut milk
  • 7 cups water, divided
  • ¼ teaspoon salt
  • ½ cup white sugar

1. Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over. 2. Pour the remaining water into a saucepan and add the drained tapioca. Bring...

View full recipe at SpringPad


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