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Lao Coconut Tapioca Pudding with Banana
Nam Van Mak Kuay
A comforting and subtly sweet dessert made with creamy coconut milk, chewy tapioca pearls, and ripe bananas. Nam Van Mak Kuay is a popular treat in Laos, often enjoyed warm or chilled.
ð§ ææ
- 0.5 cup Tapioca pearls
- 4 cups Water(plus more for soaking tapioca)
- 3 cups Ripe bananas(sliced)
- 1 14-ounce can Coconut milk
- 0.25 cup Granulated sugar(or to taste)
- 0.25 tsp Salt(or to taste)
ðšâð³ äœãæ¹
- 1
In a bowl, combine tapioca pearls with enough warm water to cover and let soak for 20 minutes.
- 2
In a medium saucepan, bring 4 cups of water to a boil. Add the sliced bananas and cook for about 5 minutes.
- 3
Drain the soaked tapioca pearls and rinse them under cold water. Add the drained tapioca pearls to the saucepan with the bananas.
- 4
Simmer for about 3 minutes, or until the tapioca pearls become translucent.
- 5
Stir in the coconut milk, sugar, and salt. Continue to simmer gently for 5-10 minutes, stirring occasionally, until the pudding thickens slightly and the flavors meld.
- 6
Taste and adjust sweetness or saltiness as needed.
- 7
Serve warm or chilled.
ð¡ ããã®ã³ã
- âUse ripe but firm bananas for the best texture and sweetness.
- âStir the pudding frequently to prevent the tapioca pearls from sticking to the bottom of the pot.
- âFor a richer flavor, use full-fat coconut milk.
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- Add a splash of pandan extract for an aromatic twist.
- Incorporate other fruits like mango or jackfruit.
- For a savory-sweet version, reduce the sugar and add a pinch of cardamom.