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.
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.
Notes
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.