Authentic Laos Tapioca Pudding with Bananas
Tapioca pearls transform into silken orbs in sweetened coconut milk, a beloved Laotian dessert that appears at celebrations and family meals. The technique matters here: cooking tapioca in two stages of water prevents gumminess, while the final coconut milk addition creates that signature creamy texture without cream. Sliced bananas add natural sweetness and contrast, making this humble pudding a textured, satisfying end to any meal.
Instructions
In a bowl of warm water, add tapioca pearls and allow them to soak for 20 minutes.
Prepare bananas by peeling them and cutting them into ½ inch slices.
Set the slices aside On a stove, pour in 4 cups of water and bring it to a boil.
Add in the banana slices.
After 20 minutes, drain the tapioca pearls in cold water to allow the pearls to separate from each other.
Add the tapioca pearls into the the pot.
Allow to simmer for 3 minutes or until the tapioca pearls turn clear.
Next, add in sugar and pour in the coconut cream.
Stir the ingredients gently for 3 minutes to incorporate the flavors.
Add salt to taste..
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