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Banana bubble pudding gets its name from the tiny tapioca pearls that puff up like hundreds of little bubbles as they cook. Ripe bananas, coconut milk and a little unrefined sugar make it creamy and cozy. Serve it hot or cold — it's a hit either way, with kids especially.
Pro Tips
- Use real tapioca pearls, not instant tapioca — the slow-cooked pearls are what create the bubble texture that gives this pudding its name.
- Rinse the pearls in cold water before cooking so they don't clump into a starchy ball when they hit the warm coconut milk.
- The pudding is done when the pearls turn translucent — put little eyes on watch for it, then pull the pot and let it cool and thicken.
- Slice the bananas into half-inch rounds so they soften through without dissolving; kids can pick any bite-size shape they like.
- This keeps beautifully — in an airtight container in the fridge it holds for up to two weeks, thickening as it sits.
Frequently Asked Questions
Should banana bubble pudding be served hot or cold?
Both work wonderfully. Warm it's a cozy, creamy dessert; chilled it firms up into a proper pudding. Try it both ways and see which your family claims as the favorite.
How long does it keep in the fridge?
Up to two weeks in an airtight container — one of the longest-lived desserts in the book. It thickens as it chills, so stir in a splash of coconut milk to loosen it back up.
Where do I find tapioca pearls?
Most well-stocked grocery stores carry them in the baking or gluten-free aisle, and any Asian food market has them affordably. Just make sure the bag says pearls, not instant.
How ripe should the bananas be?
The riper the better — spotted, sweet bananas melt into the coconut milk and do most of the sweetening, so you can ease off the sugar if your fruit is very ripe.
Recipe Card
Ingredients
Method
- 1.
- Rinse tapioca pearls in cold water.
- 2.
- Slice bananas into ½-inch half-rounds (or any bite-size shape the little hands choose).
- 3.
- Combine coconut milk, water, sugar, and salt in pot over medium heat.
- 4.
- Stir continuously for 2–3 minutes over medium heat, until sugar is dissolved.
- 5.
- Add rinsed tapioca pearls and bananas to milk mixture.
- 6.
- Check and stir occasionally while mixture cooks over medium heat (10–20 minutes).
- 7. Have little eyes watch to let you know once tapioca is translucent, and then remove from heat and let cool.
- 8.
- Serve hot or cold. Store in an airtight container in the refrigerator for up to two weeks.
