Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 small ripe lady-finger bananas (about 450 g), sliced 1 in (2.5 cm)
- 1/3 cup (60 g) small tapioca pearls
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1 cup (240 ml) water
- 1/3 cup (65 g) granulated sugar
- 2 tbsp (25 g) palm or light brown sugar (optional)
- 1/4 tsp fine sea salt
- 1–2 knotted pandan leaves or 1/2 tsp vanilla (optional)
- 1/4 cup (35 g) roasted unsalted peanuts, chopped
- 1 tbsp (8 g) toasted sesame seeds
Do This
- 1. Toast sesame in a dry pan 2–3 minutes; chop peanuts. Set aside.
- 2. Soak tapioca pearls in hot tap water 10 minutes; drain.
- 3. Par-cook pearls in boiling water 8 minutes until nearly translucent; rinse and set aside.
- 4. Warm coconut milk, water, sugars, salt, and pandan on medium-low to a bare simmer (185–195°F / 85–90°C), 3–4 minutes.
- 5. Add banana slices; gently simmer 3–5 minutes until just tender.
- 6. Stir in tapioca; simmer 2–3 minutes until fully translucent. Rest off heat 5 minutes to thicken.
- 7. Ladle warm into bowls; sprinkle peanuts and sesame. Serve immediately.
Why You’ll Love This Recipe
- Creamy, coconut-rich dessert with tender bananas and silky tapioca pearls.
- Ready in about 35 minutes with simple pantry ingredients.
- Warm and comforting, yet naturally dairy-free and gluten-free.
- Balanced sweetness with a touch of salt, finished with crunchy peanuts and nutty sesame.
Grocery List
- Produce: Ripe lady-finger bananas (or small sweet bananas), pandan leaves (optional)
- Dairy: None
- Pantry: Full-fat coconut milk (canned), small tapioca pearls, granulated sugar, palm or light brown sugar, fine sea salt, roasted unsalted peanuts, sesame seeds, vanilla extract (optional)
Full Ingredients
Coconut Base & Bananas
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1 cup (240 ml) water
- 1/3 cup (65 g) granulated sugar
- 2 tbsp (25 g) palm sugar or light brown sugar (optional, for caramel notes)
- 1/4 tsp fine sea salt
- 1–2 knotted pandan leaves, or 1/2 tsp vanilla extract (optional)
- 6 small ripe lady-finger bananas (about 450 g), peeled and sliced on the diagonal 1 in (2.5 cm) thick (or use 4 medium bananas)
Tapioca Pearls
- 1/3 cup (60 g) small tapioca pearls
Toppings
- 1/4 cup (35 g) roasted unsalted peanuts, roughly chopped
- 1 tbsp (8 g) sesame seeds, toasted
- Optional: 2 tbsp (30 ml) coconut cream for drizzling
Step-by-Step Instructions
Step 1: Toast toppings
Place a small skillet over medium heat. Add sesame seeds and toast, stirring, for 2–3 minutes until golden and fragrant. Transfer to a bowl. Roughly chop the roasted peanuts and set aside.
Step 2: Soak and par-cook the tapioca pearls
Put the small tapioca pearls in a heatproof bowl and cover with hot tap water. Soak 10 minutes, then drain. Bring 3 cups (720 ml) water to a boil in a small pot. Add soaked pearls, stir to prevent clumping, and reduce to a gentle simmer. Cook 8 minutes until mostly translucent with a tiny white dot in the center. Drain and rinse under cold water to stop cooking; set aside.
Step 3: Build the coconut base
In a medium saucepan, combine coconut milk, water, granulated sugar, palm/brown sugar (if using), salt, and pandan leaves (or vanilla). Warm over medium-low heat to a bare simmer—small, lazy bubbles—about 185–195°F (85–90°C). Stir occasionally until the sugar dissolves, 3–4 minutes. Do not let it boil vigorously to avoid splitting the coconut milk.
Step 4: Gently cook the bananas
Add the sliced bananas. Simmer gently for 3–5 minutes, stirring very carefully so the slices stay intact. The bananas should look glossy and be fork-tender but not mushy.
Step 5: Finish with tapioca
Stir in the pre-cooked tapioca pearls. Simmer 2–3 minutes more until the pearls are fully translucent and the liquid thickens slightly. Remove pandan leaves if used. Taste and adjust sweetness or salt to your preference.
Step 6: Rest to thicken
Turn off the heat, cover, and let the dessert stand 5 minutes. The tapioca will swell a bit more, giving the base a lightly spoonable, creamy consistency.
Step 7: Serve warm with crunchy toppings
Ladle into warm bowls. Sprinkle generously with toasted sesame and chopped peanuts. If you like, drizzle a little coconut cream over each bowl and finish with a tiny pinch of flaky sea salt. Serve immediately, while warm and comforting.
Pro Tips
- Use ripe but firm bananas (lady-finger/Thai bananas are traditional). Overripe bananas can fall apart quickly.
- Keep the coconut base at a bare simmer (185–195°F / 85–90°C). Boiling hard can cause grainy, split coconut milk.
- Par-cooking and rinsing the tapioca keeps the dessert smooth and prevents clumping or excessive cloudiness.
- A pinch of salt is essential—it makes the coconut and banana flavors pop and balances sweetness.
- Adjust thickness by adding hot water 1–2 tbsp at a time for a looser consistency, or simmer 1–2 minutes longer for thicker.
Variations
- Plantain or taro: Swap half the bananas for ripe plantain or 1 cup (150 g) steamed taro cubes for heartier bites.
- Pandan-coconut drizzle: Simmer 1/3 cup (80 ml) coconut cream with a small knotted pandan leaf and 1 tsp sugar; drizzle on top.
- Cold and refreshing: Chill the dessert fully, then serve with crushed ice and extra coconut cream for a warm-weather treat.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Tapioca thickens as it sits; rewarm gently on the stovetop over low heat or in the microwave, stirring in 2–4 tbsp hot water or coconut milk to loosen. For best texture, cook the coconut base up to 2 days ahead and keep bananas and pearls separate; warm the base, then add bananas and tapioca just before serving. Do not freeze—tapioca pearls become tough after thawing.
Nutrition (per serving)
Approximate: 470 calories; 21 g fat; 59 g carbohydrates; 5 g protein; 150 mg sodium; 4 g fiber; 34 g sugars.
