Che choui (banana coconut tapioca/sago pudding dessert)

Ingredients

• 1 cup tapioca pearls (or sago too)
• 1 to 2 cups for water3/4 to 1 cup of white sugardrop of vanilla essence
• 1 can (400g) of coconut milk3 bananas sliced side ways
• extra water

You may like

Cherries and chocolate blondie bars, the perfect crunchy and fondant cake

Preparation

• The first step is to place the tapioca pearls in a bowl or plastic container and cover with water for at least 1 to 2 hours.
• After 2 hours, in a pot add a bit more water and cook the pearls on med high heat. It should look transparent and feel jelly or gummy. Don't over cook cause it's still going to be cooked in the coconut milk.
• The tapioca pearls should change from solid colour to transparent and double in size.The tapioca pearls cooked - should look transparent and feel gummy.
• Secondly, mix in the coconut milk, sugar, vanilla and put low to med heat until you see bubbles coming up. Stir until sugar is dissolved.
• Then add the sliced bananas into the mixture and cook for another 5 minutes or less until you smell a banana aroma.
• Be careful not to break up the bananas otherwise the pudding will look mushy. Leave for about 15 minutes.