Coconut tapioca pudding with cardamom and caramelized bananas
Serves 3
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Ingredients
  1. Tapioca
  2. 2 cups water, possibly more, depending on the brand of tapioca
  3. 4 pods green cardamom, cracked but whole
  4. 1 pinch salt
  5. 1/2 cup small pearl tapioca
  6. 3 tablespoons sugar
  7. 1/3 cup thick coconut milk, plus extra for serving, if desired
  8. Caramelized bananas
  9. 2 bananas, ripe but firm, quartered
  10. 2 tablespoons butter
  11. 2 tablespoons brown sugar
Instructions
  1. Tapioca
  2. Bring water, cardamom and salt to a boil in a medium pot.
  3. Add tapioca, and bring back to a boil, stirring constantly. Reduce heat to keep mixture at a gentle boil.
  4. Cook for 15-20 minutes, stirring frequently as it tends to stick. Tapioca is ready when it turns clear, without a white dot in the centre.
  5. Add sugar and stir until dissolved. Add thick coconut milk and stir in. It will thicken as it cools, so add more water now if you want to make it thinner. Divide amongst dessert bowls and let stand while you prepare the bananas. Serve slightly warm.
  6. Caramelized bananas
  7. Heat butter in a non-stick frying pan over medium-high heat. Add bananas, cut side down. Sprinkle with brown sugar. Turn when browned and brown other side.
  8. Place bananas atop tapioca and drizzle with pan juices and/or extra coconut milk to serve.
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