today i made exotic banana tapioca, which i adapted from delicious living magazine. here is the link…
i am generally very impressed with dl’s recipes, and this one is no exception. my adaptations included doubling the tapioca (it just seemed right, using soy + oatmilk instead of dairy, and using some light coconut (since i was cooking and working and not hiking/surfing/yoga-ing today). the link above is to the original recipe, but mine is as follows:
spicy tapioca pudding
6 tbsp small pearl tapioca (i got mine in chinatown for about a dollar!)
3-5 tbsp organic cornstarch (i used 3, but think that a thicker texture would be quite good) ***please please use organic***
2 cups soymilk
1 14-ounce can light coconut milk
3 tbsp coarsely chopped fresh ginger)
1/3 cup honey
1 tsp cinnamon
¼ tsp curry powder
pinch of freshly ground black pepper
1 ripe banana (optional)
first, soak the tapioca in warm water for 1 hour. Put the water in the bowl, then add the tapioca to keep them all intact. after an hour or so, drain and discard water and toss the tapioca into saucepan.
mix the cornstarch with 1 cup soymilk, then add to tapioca in the pan. Add the remaining ingredients except the banana and cook over low heat, stirring gently, until tapioca pearls are clear, about 20 minutes. when the pearls are clear put into a bowl or small bowls (i don’t own ramekins) and top with the bananas. chill them for a few hours, then enjoy during a hot summer evening with the one(s) you love.