Cambodian Banana and Tapioca Dessert
Banana in Sweet Coconut Sauce
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 ripe bananas (peeled and sliced)
- 4 cups water
- 1/3 cup small tapioca pearls
- 1/2 can (13.5 oz coconut milk)
- 1/3 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 pandan leaf (optional, for flavor)
- Crushed ice (optional, for serving)
Instructions
- 1
Rinse the tapioca pearls in cold water and drain.
- 2
In a saucepan, combine the tapioca pearls with enough water to cover them. Bring it to a boil, then reduce the heat and simmer for about 7-10 minutes or until the tapioca pearls become translucent. Stir occasionally to prevent sticking.
- 3
combine the coconut milk, sugar, and salt. If you have a pandan leaf, you can tie it into a knot and add it for extra flavor. Heat the mixture over medium-low heat, stirring until the sugar is fully dissolved. Do not let it boil.
- 4
Remove the pandan leaf (if used) and discard it.
- 5
Add the sliced bananas to the mixture and stir gently to combine. Let it simmer for another 2-3 minutes, just until the bananas are heated through.
- 6
Remove from heat and let it cool slightly.
- 7
If desired, serve the Cambodian Banana and Tapioca Dessert warm or chilled over crushed ice.
- 8
Enjoy your delicious Cambodian dessert!