Soy Banana Tapioca Pudding Food

BANANA TAPIOCA PUDDING

Steps:

• In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook 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.

BANANA TAPIOCA PUDDING

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.

SOY BANANA TAPIOCA PUDDING

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.

SOUTHERN BANANA TAPIOCA PUDDING

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.

CAMBODIAN TAPIOCA-BANANA PUDDING

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.

BANANA PUDDING WITH SOYMILK

Steps:

• Stir eggs and sugar together in a saucepan, blend well. Add cornstarch, salt, and milk. Cook on stovetop using medium-high heat, stirring constantly (about 10-12 minutes) until pudding is thick. Remove from heat and add your vanilla extract and bananas. Stir well. Pour pudding into a glass bowl and cover with plastic wrap. Cool in refridgerator or serve warm. Enjoy!