Desserts > Puddings > Chocolate Puddings > Tapioca Puddings

Banana Tapioca Pudding Recipe

Ingredients with Measurements:
- 1/2 cup small pearl tapioca
- 2 cups water
- 2 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 2 egg yolks
- 1 teaspoon vanilla extract

Special equipment needed:
- Medium saucepan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Serving bowls

Step-by-step instructions:

1. In a medium saucepan, combine tapioca, water, milk, sugar, and salt. Let it sit for 30 minutes to allow tapioca to soften.

2. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.

3. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until the tapioca pearls are translucent and the mixture has thickened.

4. In a separate mixing bowl, whisk together the mashed bananas, egg yolks, and vanilla extract.

5. Slowly pour the banana mixture into the tapioca mixture, stirring constantly.

6. Cook the mixture for an additional 5-7 minutes, stirring constantly, until the pudding has thickened and the egg yolks have cooked.

7. Remove the saucepan from heat and let the pudding cool for 10-15 minutes.

8. Divide the pudding into serving bowls and chill in the refrigerator for at least 2 hours before serving.


Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Per serving:
Calories: 290
Fat: 4g
Carbohydrates: 60g
Protein: 5g
Sodium: 200mg
Sugar: 38g

Substitutions for ingredients:
- You can use almond milk or coconut milk instead of regular milk for a dairy-free option.
- Honey or maple syrup can be used instead of sugar.
- You can add other fruits like strawberries or blueberries to the pudding.

Variations:
- Add chocolate chips or cocoa powder to make chocolate tapioca pudding.
- Add chopped nuts or shredded coconut for a crunchy texture.
- Use different flavors of extracts like almond or coconut to change the flavor of the pudding.

Tips and tricks:
- Stir the pudding constantly to prevent it from sticking to the bottom of the pan.
- Let the pudding cool before adding the banana mixture to prevent the eggs from curdling.
- Chill the pudding for at least 2 hours to allow it to set properly.

Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pudding, microwave it for 30 seconds to 1 minute or until warm.

Presentation ideas:
Serve the pudding in individual bowls and garnish with sliced bananas or whipped cream.

Garnishes:
Sliced bananas, whipped cream, chopped nuts, or shredded coconut.

Pairings:
This pudding pairs well with coffee or tea.

Suggested side dishes:
Serve the pudding with a side of fresh fruit or a cookie.

Troubleshooting advice:
- If the pudding is too thick, add more milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.

Food safety advice:
- Make sure to cook the pudding until the egg yolks are fully cooked to prevent any risk of foodborne illness.
- Store leftover pudding in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.

Food history:
Tapioca pudding is a traditional dessert that originated in Brazil and is now enjoyed worldwide.

Flavor profiles:
This pudding is sweet and creamy with a subtle banana flavor.

Serving suggestions:
Serve the pudding chilled for a refreshing dessert.

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Taste: Creamy, Sweet, Banana, Tapioca, Banana-Flavored, Tapioca-Textured