** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Garnish: 1 tablespoon chopped crystallized ginger, if desired In a small bowl, soften tapioca in warm water to cover 1 hour.
2. While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved.
3. Remove pan from heat and let mixture stand 10 minutes.
4. Drain tapioca. Peel bananas and quarter lengthwise.
5. Cut quarters into 1/2-inch pieces. Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
6. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.
7. Divide pudding among six 3/4 cup ramekins and chill, covered, until cold.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Banana, Natural Sweeteners, Fructose Malabsorption allergies.
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