Cambodian Tapioca-Banana Pudding Recipe

Recipe By Slurrp

Cambodian Tapioca-Banana Pudding is a traditional Cambodian dessert made with tapioca pearls, coconut milk, and ripe bananas. This sweet and creamy pudding is a popular treat in Cambodia, often enjoyed during special occasions and festivals. The tapioca pearls add a chewy texture to the pudding, while the coconut milk and bananas provide a rich and tropical flavor. It is a simple and comforting dessert that can be served warm or chilled.

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50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
Cambodian Tapioca-Banana Pudding
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Ingredients for Cambodian Tapioca-Banana Pudding Recipe

  • 0.17 cup Tapioca Pearls
  • 0.67 cup Water
  • 0.33 cup Coconut Milk
  • 0.08 cup Sugar
  • 1/25 teaspoon Salt
  • 1/2 Ripe Bananas
  • flakes Toasted Coconut Flakes For Garnish

Directions: Cambodian Tapioca-banana Pudding Recipe

Cooking Directions

  • STEP 1.In a saucepan, bring water to a boil and add the tapioca pearls. Cook for about 10 minutes or until the pearls are translucent and tender.
  • STEP 2.Drain the cooked tapioca pearls and rinse them under cold water to remove excess starch.
  • STEP 3.In a separate saucepan, heat the coconut milk over medium heat. Add the cooked tapioca pearls and stir well.
  • STEP 4.Add sugar and salt to the mixture and continue to cook for another 5 minutes, stirring occasionally.
  • STEP 5.Peel and slice the ripe bananas and add them to the pudding. Cook for an additional 2-3 minutes until the bananas are soft.
  • STEP 6.Remove from heat and let the pudding cool slightly before serving. It can be enjoyed warm or chilled.
  • STEP 7.Serve the Cambodian Tapioca-Banana Pudding in individual bowls or glasses. Garnish with a sprinkle of toasted coconut flakes, if desired.

Cooking Tips

  • Make sure to rinse the cooked tapioca pearls under cold water to remove excess starch. This will prevent them from sticking together.
  • Adjust the amount of sugar according to your preference. You can add more or less depending on how sweet you like your pudding.
  • For a creamier texture, you can use a combination of coconut milk and regular milk.
  • To enhance the flavor, you can add a pinch of cinnamon or cardamom to the pudding.
  • If you prefer a thicker pudding, you can add a tablespoon of cornstarch mixed with water to the mixture and cook for an additional 2-3 minutes.

Storage and Serving

  • Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, you can enjoy the pudding warm or chilled. It can be served as is or topped with additional sliced bananas or toasted coconut flakes.
  • This pudding is best enjoyed fresh, but you can reheat it in the microwave or on the stovetop if desired.
Nutrition
value
260
calories per serving
4 g Fat2 g Protein52 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    52g
  • Fiber
    3g

MacroNutrients

  • Carbs
    52g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    14mg
  • Iron
    1mg
  • Vitamin A
    56mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    35mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp