This Cambodian-style banana tapioca pudding is a gently sweet dessert made with ripe bananas, coconut milk, palm sugar, and small tapioca pearls. It can be served warm and creamy or chilled until spoonable, and the balance of coconut, banana, and a little salt makes it satisfying without being overly rich.
Ingredients
- ½ cup (80 g) small tapioca pearls, sometimes labeled small pearl tapioca
- 2 cups (480 ml) water, for cooking the tapioca
- 3 cups (720 ml) full-fat coconut milk, well shaken
- ⅓ cup (65 g) finely chopped palm sugar, packed; adjust slightly to taste
- 4 medium ripe but still firm bananas (about 450 g peeled), cut into ½-inch (1.25 cm) slices
- ¼ teaspoon (1.5 g) fine salt
- 1 pandan leaf, about 8 inches (20 cm), tied in a loose knot, optional
- 1 teaspoon (3 g) toasted sesame seeds, optional, for serving
Instructions
- Prepare the ingredients. Measure the tapioca, water, and coconut milk before you start. Chop the palm sugar into small pieces so it dissolves quickly, and slice the bananas just before cooking. If using pandan, rinse the leaf and tie it in a loose knot; this makes it easy to remove later. Keep the bananas in pieces rather than mashing them, so the finished pudding has distinct soft fruit throughout.
- Cook the tapioca. Put the tapioca pearls and water in a medium, heavy-bottomed saucepan. Bring the water to a gentle boil over medium heat, stirring frequently so the pearls do not settle and stick. Lower the heat to maintain a steady simmer and cook for about 15 to 18 minutes. Stir every minute or two, scraping the bottom and corners of the pan. The pearls are ready when most look translucent, with at most a tiny white dot in the center. If the pan gets very thick before they turn clear, stir in 2 to 4 tablespoons (30 to 60 ml) of water and continue simmering.
- Add the coconut and seasonings. Turn the heat to low. Slowly pour in the coconut milk while stirring, then add the palm sugar, salt, and pandan leaf if using. Stir until the sugar dissolves. Bring the mixture back to a gentle simmer, not a hard boil, and cook for about 4 minutes. Coconut milk can separate or catch on the bottom if boiled vigorously, so keep the heat low and stir often.
- Finish with bananas. Fold in the banana slices and simmer gently for 6 minutes, stirring carefully once or twice. The banana should become tender but still hold its shape. Taste a spoonful once it is safe to do so; add a little more palm sugar if you prefer a sweeter pudding, or a small pinch of salt if the coconut flavor needs more definition. Remove the pandan leaf before serving. The dessert will thicken as it stands, so take it off the heat while it is slightly looser than you want.
- Serve warm or chill. Spoon the pudding into small bowls and add sesame seeds if desired. For a chilled dessert, transfer it to a shallow container, let the heavy steam subside, then refrigerate it promptly. It will firm up as it cools; stir in a splash of coconut milk or water before serving if you want a softer consistency.
Tips
- Choose the right pearls. Small tapioca pearls give this pudding its soft, cohesive texture. Large tapioca pearls and boba are not interchangeable here: they take longer to cook and stay distinctly chewy. Check the package directions if the pearls are unusually large or specify a different cooking time.
- Use ripe, firm bananas. Yellow bananas with a few brown freckles bring sweetness, while fruit that is very soft can dissolve into the coconut mixture. Plantains are not a direct substitute because they are starchier and less sweet; if you use them, choose very ripe ones and expect a firmer, less banana-scented result.
- Keep the heat gentle. Tapioca needs regular stirring, especially as it thickens. Coconut milk should simmer rather than boil hard. If the mixture looks too thick, loosen it with a little hot water or coconut milk; if it seems thin, give it a few more minutes off the heat before adding more tapioca.
- Adjust sweetness at the end. Banana ripeness and palm sugar vary, so the stated amount is a starting point rather than a rigid rule. Palm sugar has a rounded, caramel-like flavor. Light brown sugar is a practical substitute, though it makes the pudding taste a little less earthy and distinctly coconut-forward.
Serving Suggestions
Serve the pudding in small bowls while warm for a soft, fragrant dessert, or chill it for a thicker, more spoonable finish. If serving warm, let it stand for a few minutes first; tapioca holds heat, and a short rest also gives the texture time to settle. A small bowl is usually plenty because coconut milk makes the dessert filling.
To finish, sprinkle on toasted sesame seeds for a nutty contrast. A spoonful of extra coconut milk poured over the top softens a chilled portion, while a few thin slices of fresh banana make the fruit flavor more pronounced. Keep toppings restrained so they do not cover the pudding’s mild coconut and palm-sugar flavors. For a dessert spread, offer it alongside fresh tropical fruit or a cup of unsweetened tea, which provides a clean contrast to the sweet, creamy bowl.
Variations
Add pandan aroma: The optional pandan leaf gives the coconut base a sweet, grassy fragrance commonly found in Southeast Asian desserts. Fresh or frozen pandan can be difficult to find; leave it out if unavailable. A small drop of pandan extract can work, but it is concentrated, so follow its label and add it sparingly. Vanilla is another possible flavoring, though it changes the character rather than reproducing pandan’s aroma.
Use another sweetener: If palm sugar is unavailable, use the same weight of light brown sugar. Dark brown sugar gives a deeper molasses note and a darker pudding. Add sweetener gradually near the end, because very ripe bananas can make the finished dessert sweet enough with less sugar.
Make it more coconut-forward: Replace up to ½ cup (120 ml) of the water with additional coconut milk, then watch the tapioca closely and stir more often to prevent scorching. The result is richer and may thicken more as it cools. For a lighter bowl, use light coconut milk for part of the full-fat amount; it will be less creamy, so do not expect quite the same velvety texture.
Add another texture: A small handful of cooked mung beans or tender pieces of sweet potato can be folded in with the bananas. Cook those additions separately until tender before adding them, because the pudding’s short final simmer is not long enough to cook them through. Start with about ½ cup (90 g) cooked additions for the whole batch so the tapioca and banana remain the main features.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. The pudding keeps for 3 to 4 days in the refrigerator. It will become noticeably thicker as the tapioca absorbs liquid, and the bananas may soften further; that change is normal. Stir in a tablespoon or two of coconut milk or water per portion to loosen it before eating.
To reheat, warm a portion in a small saucepan over low heat, stirring often and adding liquid a little at a time until it reaches the texture you like. A microwave also works: heat in short intervals, stirring between them so the center warms evenly. Reheat leftovers to 165°F (74°C), the USDA FSIS recommended temperature, and avoid repeatedly warming and cooling the full batch. For the best texture, freeze only if necessary: freezing can make the bananas mushy and the tapioca grainy after thawing. Refrigeration is the better choice for planned leftovers.
Frequently Asked Questions
Can I make Cambodian banana tapioca pudding ahead?
Yes. Make it earlier the same day, cool it promptly, cover it, and refrigerate it. It thickens while chilling, so loosen it with coconut milk or water and stir before serving. If you want it warm, reheat individual portions gently rather than leaving the pot at room temperature.
Why are my tapioca pearls still white in the middle?
They need more time at a gentle simmer. Continue cooking and stirring until the pearls are mostly translucent; a small white center means the starch has not fully cooked. Add a little water if the pan is becoming dry or the mixture is sticking, and avoid turning the heat high to rush the process.
Can I use instant tapioca or tapioca starch?
Not as a straight swap. Instant tapioca and tapioca starch thicken liquids differently and do not produce the same soft pearls. For the texture in this recipe, look for small pearl tapioca. If you can only find a different type, follow its package instructions and expect a different result rather than using the same cooking time.
Is this pudding served hot or cold?
Either is suitable. Warm pudding is looser and brings out the coconut and pandan aromas, while chilled pudding is firmer and more custard-like. Since it continues to thicken as it cools, keep the stovetop version a little loose if you know you will serve it cold.
What can I use instead of pandan?
You can simply omit it; the pudding will still have a clear coconut-and-banana flavor. Pandan extract is the closest convenient alternative, but use a very small amount because products differ in strength. Vanilla adds a pleasant aroma but gives the dessert a different flavor profile.
Can I reduce the sugar?
Yes. Start with ¼ cup (50 g) palm sugar if your bananas are very ripe, then taste near the end and add more if needed. Avoid judging sweetness while the pudding is extremely hot, since its flavor and texture are easier to assess after it cools slightly.
Related
- Cambodian Curry Recipe with Chicken and Kroeung
- Cambodian Papaya Salad Recipe with Fresh Green Papaya
- Cambodian Hot Pot (Ya Hon) with Coconut Curry Broth
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).