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Old 02-17-2006, 08:11 AM
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Join Date: Jul 2005
Location: Minnesota
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Coconut banana tapioca pudding

Coconut banana tapioca pudding

1 can (14 ounces) light unsweetened coconut milk, such as A Taste of Thai brand
Three-quarter cup fat free or light soymilk
One-quarter cup quick cooking tapioca
One-eighth teaspoon salt
2 tablespoons packed brown sugar
2 ripe bananas, sliced lengthwise in half and crosswise into one-half-inch chunks
One-quarter cup slivered almonds, toasted
One and one-half tablespoons dark rum, such as Myer's
2 tablespoons chopped mint leaves (optional)

In a medium saucepan, combine coconut milk, soymilk, tapioca and salt. Slowly bring to a simmer over medium heat, stirring constantly. Simmer, stirring constantly until mixture just begins to thicken, about 3 minutes (mixture will be thin). Remove from heat; stir in sugar until melted. Let stand in saucepan uncovered 12 minutes or until thickened, stirring once. Stir in bananas; transfer to serving cups. Top with almonds and rum. Garnish with mint, if desired.
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