Saturday, April 28, 2012

more tapioca

It's my favourite dessert. I can't stop making it! Previous tapioca obsession can be found here: Coconut Vanilla Tapioca. This new recipe comes from a post on Food 52. I loved the cardamom flavour, but if that's not your thing, just replace it with a teaspoon of vanilla paste. And those bananas? They would be awesome on crepes, yogurt, pancakes, or oatmeal.

coconut pudding with cardamom and caramelized bananas
serves 4-6

3 cups of water
4 green cardamom pods
pinch of salt
 1/2 cup small pearl tapioca (not minute tapioca. check at asian grocery stores.)
2-4 tbsp of sugar

Slightly crush the cardamom pods with the flat of a knife. Bring water, cardamom and salt to a boil. Stir in  tapioca, and reduce heat to a simmer. Cook, stirring often, for about 15 minutes. When the white dot in the middle of the tapioca has disappeared, it's done. Fish out the cardamom pods and discard.

Add sugar to taste, and coconut milk. Stir to combine, and divide among serving bowls. While the pudding cools slightly, make the bananas:

2 firm-ripe bananas
2 tbsp brown sugar
2 tbsp butter

Cut bananas lengthwise, then in half (you should have 8 pieces). Melt butter in a frying pan. Sprinkle sugar over pan, and lay bananas, cut side down, in sugar. Cook for 2 or 3 minutes, turning once, until browned. Serve on top of the tapioca.

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