Roasted Banana and Tapioca Pudding Breakfast

Ingredients

• 4 Ripe Bananas
• 0.5 cup Small Tapioca Pearls
• 2 cans (13.5oz) Coconut Milk
• 0.5 cup Sugar
• 0.25 tsp Salt
• 1 tsp Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Place the 4 ripe bananas in a small baking dish.
2. 2Roast the 4 ripe bananas for 20-25 minutes, until their skins are dark brown and the bananas are very soft when gently squeezed.
3. 3While the bananas roast, bring a medium saucepan filled with water to a rolling boil over high heat. Add the 0.5 cup of small tapioca pearls. Cook for 15-20 minutes, stirring frequently to prevent sticking, until the pearls are mostly translucent with only a tiny white dot remaining in the center. Drain the cooked tapioca pearls through a fine-mesh sieve and rinse thoroughly under cold running water. Set aside to drain completely.
4. 4In a large saucepan, combine the 2 cans (about 380 g each) of coconut milk, the 0.5 cup of sugar, and the 0.25 tsp of salt. Bring the mixture to a gentle simmer over medium heat, stirring constantly until the 0.5 cup of sugar completely dissolves.
5. 5Remove the roasted 4 ripe bananas from the oven, peel them, and mash them thoroughly with a fork until smooth. Stir the mashed 4 ripe bananas and the drained 0.5 cup of small tapioca pearls into the simmering coconut milk mixture. Continue to cook for 5 minutes over medium heat, stirring constantly, until the pudding thickens slightly.
6. 6Remove the saucepan from the heat and stir in the 1 tsp of vanilla extract. Serve the pudding warm, or transfer it to a serving bowl and chill in the refrigerator for at least 2 hours to serve cold.

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