Cambodian Banana Tapioca Pudding with Coconut Milk

1. 1

   Soak the tapioca pearls in water for 30 minutes, then drain and set aside.

2. 2

   In a saucepan over medium heat, combine coconut milk, sugar, and salt until dissolved.

3. 3

   Add the soaked tapioca pearls to the saucepan and cook, stirring frequently, for 15 minutes.

4. 4

   Slice the ripe bananas and layer them at the bottom of serving bowls.

5. 5

   Once the tapioca is translucent, remove from heat and stir in vanilla extract.

6. 6

   Pour the tapioca mixture over the bananas in the bowls, then chill in the refrigerator for 30 minutes.

7. 7

   Before serving, top with toasted coconut flakes for added texture and flavor.

Per serving