Recipe - Banana Coconut Pudding

1 tablespoon Small pearl tapioca (not
quick cooking)
1 cn (14 oz) light unsweetened
coconut milk
2 tablespoon Coarsely chopped
crystallized ginger
1/3 cup Sugar
3 Firmripe bananas

Garnish: 1 tablespoon chopped crystallized ginger, if desired

In a small bowl, soften tapioca in warm water to cover 1 hour.

While tapioca is soaking, in a small saucepan cook coconut milk, ginger,
and sugar over moderate heat, stirring, until sugar is dissolved. Remove
pan from heat and let mixture stand 10 minutes.

Drain tapioca. Peel bananas and quarter lengthwise. Cut quarters into
1/2inch pieces.

Heat coconut milk mixture over low heat and gently stir in tapioca and
bananas. Cook pudding, stirring (be careful not to break up bananas), until
thickened slightly and bananas are heated through, about 5 minutes, and
cool. Divide pudding among six Three fourths cup ramekins and chill, covered, until
cold. Garnish with crystallized ginger.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8986

Posted to MCRecipe Digest V1 #902 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997