Banana-Coconut Pudding

==Description==
A combination of real fruit, tapioca, and coconut milk is joined with crystallized ginger and sugar, and cooked to deliver a fresh, juicy flavor.
==Ingredients==
* 1 tablespoon small pearl tapioca
* 1 (14-ounce) can light, unsweetened coconut milk
* 2 tablespoons coarsely chopped crystallized ginger
* ⅓ cup sugar
* 3 firm, ripe bananas
* minced, crystallized ginger
==Directions==
# In a small bowl, soften the tapioca in warm water to cover for 1 hour.
# While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
# Remove the pan from heat and let mixture stand 10 minutes. Drain tapioca.
# Peel bananas and quarter lengthwise. Cut quarters into ½-inch pieces.
# Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
# Cook the pudding, stirring to be careful not to break up bananas, until thickened slightly and bananas are heated through, about 5 minutes, and cool.
# Divide the pudding among six ramekins and chill, covered, until cold. Garnish puddings with crystallized ginger. 
==Videos==
thumb|center|480 px
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Category:Malaysian Desserts
Category:Dessert Recipes
Category:Pudding Recipes
Category:Tapioca pearl Recipes
Category:Banana Recipes
Category:Coconut milk Recipes
Category:Crystallized ginger Recipes