Paleo Banana Coconut Tapioca Puddings
Paleo Banana Coconut Tapioca Puddings ! This is a famous Tapioca pudding recipe from Thailand and I made it dairy free and paleo friendly. It tastes great in room or chilled temperature.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Dice the bananas to bite sizes and set them aside in a bowl. Dice the mango and reserve a few slices for later. Puree the rest of mango and set it aside in another bowl. Store them in the fridge.
In a medium size soup pot, add the ingredients from milk to sea salt. Uncover and simmer the pot over medium heat for about 4-5 minutes. Stir-often to prevent the milk from spoiling.
Add tapioca pearls. Lower the heat to low. Stir-often for about 6-8 minutes until the pearls turn softer and become more translucent.
Reserve a few slices of bananas and add the rest to the pot. Keep stirring over low heat for another 3-4 minutes. Try not to smash the bananas. The pudding texture will become thicker.
Off heat. Set it aside to let cool. To serve, layer a few tablespoons of mango puree at the bottom, ladle a few spoonful of tapioca pudding, and garnish with reserved mango and banana slices.
- The consistency of the Vietnamese style tapioca pudding is much thinner than western style pudding. It's similar to porridge. Once the pudding is cool/chilled, the texture will become much thicker.
- To enjoy it warm (in the winter), skip the frozen mango and serve the banana tapioca pudding over a small bowl.
- Store extra in the fridge. Best finish in 5 days. The tapioca pudding texture will become thicker. Thin with more milk before serving.
Serving: 1serving | Calories: 245kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 13g | Sodium: 126mg | Potassium: 444mg | Fiber: 2g | Sugar: 12g | Vitamin A: 8.9% | Vitamin C: 20.6% | Calcium: 7.2% | Iron: 15%