Coconut and Banana Tapioca Pudding with Roasted Sesame and Walnut Oil

Coconut Tapioca Pudding with Roasted Sesame and Walnut Oil

It has been a very cold summer here in Paris.- raining nonstop for the past two weeks, and we have been wearing scarves and jackets since April.

It has been a surprise even for my husband Kjetil who is from the north of Norway, beyond the North Pole and close to northern Russia, who naturally expects chilly and grey summers. In Norway. Not in Paris. And today, K is in Norway with Magnus, beyond the North Pole to a land surrounded by jagged fjords and blooming berry fields that will benefit from a very short and cold summer – perhaps 3 or 4 weeks worth. They left yesterday to visit K’s family, and I stayed behind in Paris thinking that it would be better to let Magnus be fully immersed in speaking Norwegian without me. For five days. It has been one day, and it already seems like an eternity.

So today, as an ode to Magnus and Kjetil and feeling cold and alone without my boys, I made a warm and filling afternoon snack: Coconut tapioca pudding with sesame and walnut oil.

Tapioca has a wonderful slippery and plump texture, chewy and soft when slightly overcooked, which is the way I prefer them.

When combined with banana, coconut milk and roasted sesames like they make it in Thailand, it has an unbearably sweetness accompanied by a complex nutty and fragrant aroma. A dash of walnut oil right before serving adds an extra Omega 3 DHA Fatty Acid element that adds nicely to the nutty flavor theme. This recipe can be made for toddlers from 12 months on. I am sure they will love the slippery texture of the tapioca and the thick creamy texture from the coconut milk and banana.

I thought about how Magnus loves this pudding, and thought I should try to make a popsicle for him when we returns.

Maybe Paris will be sunny by then.

 Coconut and Banana Tapioca Pudding with Roasted Sesame and Walnut Oil
2 cups coconut milk
1 cup milk
1 cup tapioca
1 banana, sliced
1 tablespoon brown sugar
2 tablespoons roasted sesame
1 teaspoon walnut oil
1. In a pot, combine the coconut milk and the milk with the tapioca and bring to a boil.
2. Add the brown sugar and bananas and bring down the heat to low, letting it simmer for 7-10 minutes covered.
3. When the tapioca has become translucent and has plumped up in size, turn off the heat and stir in the sesame seeds.
4. Let cool, and drizzle the walnut oil before serving.


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