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Cambodian Tapioca-Banana Pudding

Rated as 3.86 out of 5 Stars
13

"This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert."
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Ingredients

50 m servings 253
Original recipe yields 6 servings

Directions

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  1. Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
  2. Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
  3. When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
  4. Cool to room temperature or slightly warmer. Stir again before serving.

Nutrition Facts


Per Serving: 253 calories; 6.4 51.2 1.7 0 110 Full nutrition

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Reviews

Read all reviews 18
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was fantastic - however after reading the review where the person said it took 45 minutes to cook, I decided to soak the tapiaco overnight and my cooked fine as directed.

Most helpful critical review

I followed the recipe exactly. It took way way way too long to make. My small pearl tapioca didn't turn transparent for 45 minutes. Now that it is finally done, the final product looks unapet...

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This recipe was fantastic - however after reading the review where the person said it took 45 minutes to cook, I decided to soak the tapiaco overnight and my cooked fine as directed.

Good recipe. I love all the ingedients. I didn't follow the recipe exactly as I know the pearls I use cook quite quickly. As with any recipe use sense. Will make it again.

This was fantastic, just like the pudding in the Vietnamese restaurants. I added 1 1/2 cups (440g) crushed pineapple instead of bananas though, which went really well - pina colada-ish! Next t...

im cambodian and we make this sometimes.. its not really supposed to be that thick like pudding you can also make ths with sweet potato or other things!

This was a fun recipe. I've never used tapioca before, and the only tapioca pudding I've ever had was the Jell-O pudding cups. This was so much better than that! I didn't have coconut milk, so I...

This is exactly how my mother, who is from Vietnam, used to make it for me when I was a child-YUMMY!

I followed the recipe exactly. It took way way way too long to make. My small pearl tapioca didn't turn transparent for 45 minutes. Now that it is finally done, the final product looks unapet...

Positively delicious! I was searching for a non-smoothie idea to use up a partial can of coconut milk and some bananas and ran across this. I had no tapioca so I adjusted water and used plai...

This is delicious, also known as "Jaik-a-Thy". Best if prepared with fresh coconut milk and the starchier SE Asian bananas (cubed pumpkin can also be substituted!). If you are using canned, you ...