Welcome to the April version of Improv Cooking Challenge. This group is now headed up by Nichole of Cookaholic Wife.
The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things.
This month's items: bananas and coconut. It just so happens that I made a dessert from Tuvalu for our Cooking Around the World Adventure that included those two ingredients!
And I recently learned more than I probably needed to know about bananas when I read Banana: The Fate of the Fruit that Changed the World by Dan Koeppel. You can read my thoughts and see another banana recipe in this post.
While this dessert is not a particularly photogenic one, it was delicious and everyone asked for seconds! I'll call that a success.
Procedure
And I recently learned more than I probably needed to know about bananas when I read Banana: The Fate of the Fruit that Changed the World by Dan Koeppel. You can read my thoughts and see another banana recipe in this post.
While this dessert is not a particularly photogenic one, it was delicious and everyone asked for seconds! I'll call that a success.
Suafa’i
Ingredients serves 6
- 6 medium ripe to overripe bananas
- 5 C water
- 1½ C coconut milk
- 1 C milk
- ½ C large tapioca pearls
- ¼ C organic granulated sugar
Procedure
Peel the bananas and place in a large pot. Pour in 4 C water and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes. Mash the bananas with a wooden spoon.
Add in 1 C water, coconut milk, and milk. Stir in the tapioca pearls, stirring while you add so that they do not clump together.
Bring liquid to a simmer and cook over low to medium heat until the tapioca is cooked, approximately 30 minutes for the large pearls. Stir often so they don't clump together and get stuck on the bottom. The pearls are done when they turn translucent.
Bring liquid to a simmer and cook over low to medium heat until the tapioca is cooked, approximately 30 minutes for the large pearls. Stir often so they don't clump together and get stuck on the bottom. The pearls are done when they turn translucent.
Stir in the sugar and remove from the heat. Let stand for 30 minutes before serving. To serve, ladle into individual serving bowls.
Interesting. Is it like a pudding or more soupy?
ReplyDeleteThe first day it was more soupy because we ate it warm. As it cooled, it thickened. So, leftovers were more pudding-like. It was really tasty.
DeleteI have never successfully used tapioca. :( I wonder if I could use berries instead of bananas when I try this recipe... (mmmmmmm -- or maybe ripe pears?)
ReplyDeleteI don't see why not!
Delete