Coconut-Banana Tapioca Pudding
Bananas build strong bones and lower blood pressure.
February 12, 2006 and November 5, 2006
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Preparation Time: 2 minutes
Cooking Time: 12 minutes
Servings: 4 (yields about 3 cups of pudding)
Calories: 265 per serving
Percent from Fat: 30%
Cusine: American, Vegetarian, Gluten Free
Course: Dessert
Diet: Vegetarian, Gluten Free
Food as MedicineSM Ingredient: Banana
Food as MedicineSM Tip
Bananas are rich in potassium, magnesium and fiber, can help lower blood pressure. They also help cut the risk of stroke by up to 40 percent. For women, more bananas means less risk of colon cancer.Culinary Taste Tip
Let this pudding sit for a few minutes in your serving cups, after you've made it. It will thicken, while still retaining the mouth-filling warmth you can't wait for.Culinary Technique Tip
Desserts should be special, and this one definitely fits the bill. A sprinkle of dark rum gives this classic just a hint of the exotic. You won't believe how easily tapioca pudding can be improved upon with this recipe, which is nearly instant!Ingredients
1 can (14 ounces) light unsweetened coconut milk, such as A Taste of Thai brandThree-quarter cup fat free or light soymilk
One-quarter cup quick cooking tapioca
One-eighth teaspoon salt
2 tablespoons packed brown sugar
2 ripe bananas, sliced lengthwise in half and crosswise into one-half-inch chunks
One-quarter cup slivered almonds, toasted
One and one-half tablespoons dark rum, such as Myer's
2 tablespoons chopped mint leaves (optional)
Preparation
In a medium saucepan, combine coconut milk, soymilk, tapioca and salt. Slowly bring to a simmer over medium heat, stirring constantly. Simmer, stirring constantly until mixture just begins to thicken, about 3 minutes (mixture will be thin). Remove from heat; stir in sugar until melted. Let stand in saucepan uncovered 12 minutes or until thickened, stirring once. Stir in bananas; transfer to serving cups. Top with almonds and rum. Garnish with mint, if desired.Substitutions
Fat free milk may replace the soymilk.Tips
Let this pudding sit for a few minutes in your serving cups, after you've made it. It will thicken, while still retaining the mouth-filling warmth you can't wait for.Nutritional Analysis
Calories, 265; Calories from fat, 81; Total fat, 9.0 g; Saturated fat, 3.2 g; Polyunsaturated fat 1.0 g; Monounsaturated fat, 2.8 g; Cholesterol, 8 mg; Sodium, 40 mg; Calcium, 57 mg; Magnesium, 86 mg; Zinc, 1.1 mg; Selenium, 1 mcg; Potassium, 653 mg; Vitamin A, 10 RE; Beta Carotene, 36 RE; Vitamin C, 8 mg; Vitamin E 2.58 mg; Thiamin B1, 0.15 mg; Riboflavin B2, 0.16 mg; Fiber, 2.6 g; Carbohydrates, 29.7 g; Sugar, 16.3 g; Protein, 6.1 g; Nuts, 0.2 oz; Niacin B3 1.4 mg; Vitamin B6, 0.39 mg; Folic Acid, 33 mcg.Click here to receive new ChefMD® recipes via e-mail.
Comments on Coconut-Banana Tapioca Pudding
From: healthygirl1
Isn't coconut high in cholestrial?
From: fiorilla
Only animals make cholesterol. So plants like coconuts and peanuts may be high in fat but do not have cholesterol.
From: nhn421026
Very good with toasted cashews too.
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