Tapioca is so versatile – great in puddings, soups, smoothies and even baked goods. It is extracted from the Cassava plant, and has Omega 3, high levels of Iron, Manganese and Fiber, but the best thing about it is the texture. It has plump pods that melt when you chew on it with slight resistance.
Magnus loves tapioca pudding. When he was a baby he used to play with one pearly ball with his fingers while I prepared the pudding for him. It is beautiful to look at. At the French Laundry, they famously make a dish called ‘Oysters and Pearls’ with the tapioca as the ‘pearls’. I have to try making that once.
Paired with coconut milk, Tapioca is a silky snack or a dessert. The tasted sesame give it a nutty flavor and a crunch, and the bananas add more Omega 3, Potassium, Vitamin C, Protein, Magnesium and a mild sweetness. You can make one big batch, and split it – one portions for your baby, and another portion for adults, and you can add a dash of Pernod Pastis or Amaretto for dessert.
Coconut Tapioca with Sesame and Bananas
1/4 cup tapioca
2 cups water
2 cups coconut milk
1 teaspoon vanilla
3 tablespoons brown sugar
2 tablespoons toasted sesame
1 1/2 bananas mashed
1/2 bananas sliced
1. In a pot, combine the water, coconut milk and tapioca and bring to a boil. Lower the heat and simmer.
2. Add brown sugar, vanilla and bananas and stir, continue to cook on low heat.
3. On a grill pan, cook the bananas until they become soft, about 5 minutes. Take off the grill and set aside.
4. When the tapioca is soft and translucent, about 20-25 minutes, take the tapioca off the heat and let cool. If too thick for your preference, add a bit of water and stir until the desired consistency. It should not be too soupy.
5. Pour the tapioca in a serving bowl. Sprinkle with sesame, some grilled bananas. You can also sprinkle some brown sugar.