Easy to make in the Philippines: Banana coconut tapioca pudding

This is an amazing recipe for making Banana Coconut Tapioca Pudding – a combination we never had as children. This recipe is easy to make and a perfect combination for those living in the Philippines as many ingredients are right in your backyard. Enjoy!

• 1 cup (200 grams) tapioca pearls
• 400 grams of canned coconut milk
• 1 cup (250ml) water
• 1/2 cup (80 gram) finely chopped palm sugar
• 2 pandan leaves, tied into a knot
• 3 just ripe bananas, peeled, thickly sliced
• 2 tablespoons finely grated dark palm sugar
• 1 tablespoon water, extra
• 1 tablespoon sesame seeds
• 1 mango, peeled, thinly sliced, to serve
• 1/2 ripe pineapple, peeled, thinly sliced, to serve

1. Place the tapioca in a large bowl and cover with cold water. Set aside for 2 hours to soak. Strain through a fine sieve. Cook in a large saucepan of boiling water for 10 minutes or until opaque. Drain well.

2. Step 2

   Meanwhile, combine the coconut milk, water, sugar and pandan leaves in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Add the tapioca and gently stir to combine. Remove from heat and set aside to cool slightly. Add the banana and transfer to a bowl and cover with plastic wrap. Place in the fridge to chill.

3. Step 3

   Combine the dark palm sugar and water in a small frying pan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the sesame seeds and cook, stirring, for 2 minutes or until syrup thickens.

4. Step 4

   Remove and discard the pandan leaves from tapioca. Spoon the tapioca among serving bowls. Serve topped with mango and pineapple slices and drizzle with sesame syrup.