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Nutrition Facts
Serving Size 1 (203g) Recipe makes 4 servings
Calories 384
Calories from Fat 208		(54%)
Amount Per Serving		%DV
	Total Fat 23.2g	35%
	Saturated Fat 19.7g	98%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 70mg		2%
Potassium 455mg		13%
Total Carbohydrate 44.4g		14%
	Dietary Fiber 1.6g	6%
	Sugars 24.5g
Protein 4.3g		8%
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Easy Vietnamese

Lille

Coconut Tapioca Pudding With Bananas

Recipe #397939 | 1 hour | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lille
Nov 5, 2009

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. This recipe is written for use with a fuzzy logic rice cooker with a porridge setting.

SERVES 4 (change servings and units)

Ingredients

1 (400 ml) can unsweetened coconut milk (light can be used)
1/3 cup pearl tapioca, small size
1/3 cup sugar
1 egg
1 pinch salt
1 teaspoon vanilla
2 bananas

Directions

1
Rinse the tapioca in a fine mesh strainer. Place in a mixing bowl.
2
Add the coconut milk, sugar, egg and salt to the mixing bowl. Stir to combine.
3
Pour the mixture into the rice cooker bowl. Place bowl in rice cooker, close cover and set on Porridge cycle.
4
Open cooker and stir every 20 minutes. It will take about 45-55 minutes to cook.
5
When the rice cooker switches to the Keep Warm setting, remove bowl and stir in vanilla. Let cool slightly to serve warm or refrigerate if desired.
6
Slice bananas into 4 serving dishes. Top with pudding.
7
The pudding can be garnished with toasted sesame seeds or chopped roasted peanuts.