Banana Tapioca Pudding
Indulge in the creamy comfort of homemade Banana Tapioca Pudding, a luscious dessert that combines the chewy texture of small tapioca pearls with the natural sweetness of ripe bananas. This easy-to-make recipe brings together whole milk, a touch of sugar, and pure vanilla extract for a rich and satisfying treat that’s perfect for any occasion. With just 10 minutes of prep time and optional toppings like whipped cream, chopped nuts, or banana slices, this pudding can be served warm for a cozy delight or chilled for a refreshing finish. Great for banana lovers and fans of classic tapioca desserts, this recipe is a must-try for its delightful mix of flavors and textures!
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Recipe Information
Ingredients
- 0.5 cup Small tapioca pearls
- 2 cups Water
- 2 cups Whole milk
- 0.333 cup Sugar
- 2 Ripe bananas
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- Optional toppings: whipped cream, chopped nuts, or additional banana slices
Instructions
Rinse the tapioca pearls under cold water using a fine mesh sieve to remove excess starch.
In a medium-sized pot, bring 2 cups of water to a boil. Add the rinsed tapioca pearls and reduce the heat to a low simmer.
Cook the tapioca pearls for about 10-12 minutes, stirring frequently to prevent sticking, until they turn translucent with a small white dot in the center.
Drain the cooked tapioca pearls and rinse them again under cold water to stop the cooking process. Set aside.
In the same pot, combine the whole milk, sugar, and salt. Cook over medium heat, stirring frequently, until the sugar dissolves and the milk is heated through (do not boil).
Mash 1 1/2 bananas in a bowl using a fork until smooth. Slice the remaining 1/2 banana into thin rounds for garnish, if desired.
Stir the mashed bananas and vanilla extract into the warm milk mixture.
Add the cooked tapioca pearls back into the pot and stir well to combine.
Cook the pudding over low heat for an additional 5 minutes, stirring constantly to prevent sticking, until it thickens slightly.
Remove the pot from heat and let the pudding cool for 10-15 minutes. It will thicken more as it cools.
Spoon the pudding into serving bowls or glasses. Garnish with optional toppings like whipped cream, chopped nuts, or banana slices, if desired.
Serve warm or chilled. Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 124.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 676 mg | 52% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
