Bananas and Tapioca in Sweet Coconut Milk
Prep time
Cook time
Total time
Serves: 8
  • 6 ripe bananas, peeled and ends removed
  • 4 tbsp sesame seeds
  • 2 cups (500 ml) water
  • One 13.5-oz (400 ml) can coconut milk
  • ⅔ cup (160 g) granulated sugar
  • ¼ tsp salt (optional)
  • ⅓ cup (65 g) small tapioca pears, rinsed in cold water and drained
  1. Slice bananas in half lengthwise. Cut each half into 4 slices to make a total of 48 pieces. Set aside.
  2. Heat and dry skillet over medium heat. When hot, add the sesame seeds. Toast, stirring constantly, until brown, 2 to 3 minutes. Remove from heat and set aside.
  3. Combine the water, coconut milk, sugar and salt, if using, in a 3-quart (3-liter) saucepan and bring to a boil. Reduce the heat to low and cook, stirring constantly, until the sugar dissolves. Add the tapioca and bananas. Continue cooking for 5 to 7 minutes more, stirring occasionally until the tapioca pearls are clear and translucent.
  4. Remove from the heat. Spoon into individual dessert bowls and sprinkle about ½ teaspoon toasted sesame seeds on top before serving.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at