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.