Provides 10–12 servings
Tapioca pearls look like hundreds of tiny bubbles when you cook them, but really they’re just tiny balls of starch made from the cassava root. We add them to pudding and, voila, bubble pudding!
Tapioca pearls can be found affordably and easily at any Asian food market if you are unable to find them at your local grocery store. A little bit goes a long way, so if you’re like us and can never eat enough bananas, try this pudding!
INGREDIENTS
• 1/3 C tapioca pearls (not instant tapioca)
• 6 bananas
• 1 (14 oz) can of full-fat coconut milk
• 1½ C water
• 1/3 C unrefined granulated sugar
• ¼ tsp salt
INSTRUCTIONS AND HOW KIDS CAN HELP
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.
