Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes transulent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lenghtwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side. Per serving: 735 Calories (kcal); 13g Total Fat; (15% calories from fat); 5g Protein; 156g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 10 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9409 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1670g)|
|Recipe Makes: 1|
|Calories from Fat: 1554 (40%)|
|Amt Per Serving||% DV|
|Total Fat 172.7g||230 %|
|Saturated Fat 132.4g||662 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 0mg||0 %|
|Sodium 102mg||4 %|
|Potassium 3063.9mg||81 %|
|Total Carbohydrate 601.7g||177 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 584.9g|
|Protein 27.5g||39 %|
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Calories per serving: 3860
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