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Name: Coconut Tapioca
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 c Sugar; 3 tb Sesame seeds; 3 c Unsweetened coconut milk; 3/4 c Water; 1/2 ts Salt; 3 tb Regular tapioca rinsed; 3 Regular bananas (about 1 pound), (3 to 4)

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INGREDIENTS

3/4 c Sugar
3 tb Sesame seeds
3 c Unsweetened coconut milk
3/4 c Water
1/2 ts Salt
3 tb Regular tapioca ; rinsed
3 Regular bananas ; (about 1 pound), (3 to 4)

Servings

INSTRUCTIONS

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.

NOTES

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Coconut Tapioca

3/4 c Sugar
3 tb Sesame seeds
3 c Unsweetened coconut milk
3/4 c Water
1/2 ts Salt
3 tb Regular tapioca rinsed
3 Regular bananas (about 1 pound), (3 to 4)

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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Nutrition

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Serving Size: 1 Serving (1670g)
Recipe Makes: 1

Calories: 3860
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3860

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