Cambodian Banana Coconut Tapioca Pudding Recipe
This banana coconut tapioca pudding recipe makes Cambodia’s chek ktis, a creamy, aromatic dessert of stewed banana in coconut milk and tapioca pearls that’s perfumed with star anise. Garnish with grated coconut and add a drizzle of coconut cream and a sprinkle of sesame seeds before serving.
- 300 ml water
- 25 g tapioca
- 2 star anise pieces
- 50 ml coconut cream
- 2 ripe bananas sliced into 1cm thick slices
- 2 tbsp grated coconut
- 1 tbsp sugar palm sugar or white sugar
- ½ tsp salt
- 1 tbsp white sesame seeds toasted
- ½ tsp black sesame seeds
In a small cooking pot, boil the water then add the tapioca pearls and star anise and cook on low-medium heat, for 10 minutes until the pearls are almost completely transparent, stirring continuously so that the tapioca pearls don’t stick to the bottom and burn; add a little water intermittently if the pearls seem to be sticking.
Add the coconut cream, banana slices, grated coconut, sugar, and salt, then continue to stir until the tapioca pearls are completely transparent and there are no white dots at the centre of any pearls. (If there are still white dots and the tapioca has thickened so much that it’s starting to stick to the bottom or sides of the pot, add a little water – or coconut cream if you like.)
Once there are no more white dots in the pearls, taste, and if necessary add more sugar or salt to suit your palate.
Distribute between bowls and allow to cool a little. Before serving, sprinkle sesame seeds on top – and, if you like, more grated coconut and a drizzle of coconut cream.
Calories: 318kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 594mg | Potassium: 568mg | Fiber: 5g | Sugar: 21g | Vitamin A: 79IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg