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
1 1/2 cups
uncooked tapioca, cover in cool water, soak for 30 min-1 hour, stirred with a fork every now and then
caster sugar, or to taste
of coconut milk
large pinch of saffron
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
In This Recipe
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.
Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.