Banana Tapioca Pudding Food
CAMBODIAN TAPIOCA-BANANA PUDDING
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Provided by rocketD
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
- Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
- When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
- Cool to room temperature or slightly warmer. Stir again before serving.
Nutrition Facts : Calories 253 calories, Carbohydrate 51.2 g, Fat 6.4 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 110 mg, Sugar 29.1 g
SOUTHERN BANANA TAPIOCA PUDDING
Our Southern Banana Tapioca Pudding takes only 20 minutes to prepare. The rest is just chill time in the fridge.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 14 servings, about 2/3 cup each
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in large saucepan; let stand 5 min.
- Bring to full boil on medium heat, stirring constantly. Remove from heat; stir in vanilla. Cool 20 min. (Pudding will thicken as it cools.)
- Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover surface of pudding with plastic wrap.
- Refrigerate 3 hours. Just before serving, remove plastic wrap; cover with COOL WHIP.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BANANA TAPIOCA PUDDING
This pudding combines several great things besides bananas and tapioca...low fat, low calorie and easy in preparation! The taste is not compromised.
Provided by DuChick
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk, tapioca, sugar and egg: let stand for 5 minutes with no heat.
- Cover and stir over medium heat until mixture comes to a full boil; remove from heat.
- Stir in vanilla and bananas.
- Cool for 20 minutes.
- Serve warm or cold.
CAMBODIAN TAPIOCA-BANANA PUDDING
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Provided by ElizabethKnicely
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle o tapioca left over.
- Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
- When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become invisible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
- Cool to room temperature or slightly warmer. Stir again before serving.
Nutrition Facts : Calories 329.4, Fat 6.4, SaturatedFat 5.8, Sodium 119.8, Carbohydrate 70, Fiber 2.7, Sugar 48.1, Protein 1.5
SOY BANANA TAPIOCA PUDDING
If you must live dairy-free and miss having pudding you will most likely enjoy this recipe. I have been experimenting for the past two years on trying to hide the soy flavor in soy milk... I haven't been able to hide it totally, but it is pretty subtle in this recipe thanks to the banana. If you can have milk and enjoy tapioca the traditional way you probably will NOT like this recipe.
Provided by Some1sGrandma
Categories Dessert
Time 20m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In your blender add 1/2 a ripe medium to large banana, 2 cups of soy milk and the equal.
- Puree for a few seconds and add enough soy milk to make 3 cups total of the puree, add the sugar now and puree for a few seconds again.
- Pour your puree into a medium size sauce pan and add the beaten egg, tapioca, and food coloring. Do not heat yet -- Stir and let sit for 5 minutes.
- Now put the sauce pan on the burner and turn to medium heat -- Stir constantly.
- Continue to stir until mixture comes to a full boil -- continue stirring.
- Continue stirring as you remove from heat.
- Now stir in the flavorings.
- Pour into a bowl and cover with plastic wrap.
- Refrigerate until fully cold.
- I like to put a little cool whip on top of each serving.
Nutrition Facts : Calories 91.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 45.9, Carbohydrate 20.4, Fiber 0.3, Sugar 17.3, Protein 1.2
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