Author Notes: This is a variation to a classic Pakistani tapioca pudding which is always made with full cream milk and cardamon. I have given it a slight far-eastern twist with the coconut milk and fried bananas which set of the creaminess of the milk and compliment the tapioca's gooey consistency. —Sumayya Usmani
cups uncooked tapioca, cover in cool water, soak for 30 min-1 hour, stirred with a fork every now and then
cup caster sugar, or to taste
cup of coconut milk
large pinch of saffron
cup whole milk / almond milk / soya milk
Water to soak tapioca
small to medium banana, sliced and fried in butter
Handful of flaked almonds, fried in butter
knobs of butter to fry the almonds and banana slices
- Heat the milk in a saucepan over medium to low heat and add the soaked tapioca (water should be absorbed, if not chuck it in too). Cook until glutinous and the grains are soft. Add the saffron
- Now add coconut milk and mix the pudding constantly now allowing it to stick or thicken too much. Add sugar to taste stir and then pour out into glass bowls
- For the topping: Fry the banana pieces and the almond in butter and once ready decorate the pudding.
- Refrigerate for 30 minutes or eat straight away. Keeps for up to 2 days covered in the fridge.