Friday, October 16, 2015

Chet Ktiss (Bananas in Tapioca and Coconut Pudding)

I gotta say…this Asian dessert is one of my most favorite to make during the fall! It's creamy, yet light taste, make this dessert, one that'll you'll want to make, over and over again!


1 16 ounce bag of frozen saba bananas (may sub for regular plantains)

1 cup of clear tapioca pearls (do not used color tapioca)

8 cups of water

4 whole pieces of palm sugar (or 1 cup of white sugar)

2 14.5 ounce cans of coconut milk

2 pinches of salt

1 tsp of vanilla extract


Slice up your defrosted saba bananas into 1/4 inch slices. Set aside. Bring 8 cups of water to a boil. Add in your tapioca. Turn down heat to medium low and cook until almost translucent (about 10-15 minutes). Add in your coconut milk, palm sugar, and salt, and bring this mixture to a slight, rolling boil. Be very careful to not let your coconut milk boil over. Once your palm sugar has dissolved (about 5 minutes), taste check for seasoning. Add more sugar as needed, or a pinch more of salt. Add in your sliced bananas, and cook for 10-15 minutes more (tops), depending on how firm you'd like your bananas. Finally, add in your vanilla extract.

Designed with love by BDD