Desserts should be special, and this Coconut-Banana Tapioca Pudding recipe is no exception. A sprinkle of dark rum gives this new classic just a hint of the exotic… you won’t believe that tapioca pudding could be improved on, but you’ll never look at it the same way again. And best of all, it’s nearly instant!
Preparation Time: 2 minutes
Cooking Time: 12 minutes
Serving Size: about 3 cups pudding
1 can (14 ounces) light unsweetened coconut milk, such as A Taste of Thai brand
3/4 cup fat free or light soymilk
1/4 cup quick cooking tapioca
1/8 teaspoon salt
2 tablespoons packed brown sugar
2 ripe bananas, sliced lengthwise in half and crosswise into 1/2-inch chunks
1/4 cup slivered almonds, toasted
1-1/2 tablespoons dark rum, such as Myer’s
2 tablespoons chopped mint leaves (optional)
In a medium saucepan, combine coconut milk, soymilk, tapioca and salt. Slowly bring to a simmer over medium heat, stirring constantly. Simmer, stirring constantly until mixture just begins to thicken, about 3 minutes (mixture will be thin). Remove from heat; stir in sugar until melted. Let stand in saucepan uncovered 12 minutes or until thickened, stirring once. Stir in bananas; transfer to serving cups. Top with almonds and rum. Garnish with mint, if desired.
Let this pudding sit for a few minutes in your serving cups, after you’ve made it…it will thicken, while still retaining the mouth-filling warmth you can’t wait for.
Fat free milk may replace the soymilk.
Fat Calories: 81.00 g
Total Fat: 9.00 g
Sat. Fat: 3.20 g
Cholesterol: 4.80 mg
Sodium: 40.00 mg
Total Carbohydrate: 29.70 g
Fiber: 2.60 g
Sugars: 16.30 g
Protein: 6.10 g
Vitamin A: 10.00 mg
Vitamin C: 8.00 mg
Calcium: 57.00 mg