Here’s a simple yet flavorful recipe. A coconut milk served very cold, slightly sweetened with tapioca balls and fresh bananas, flavored with pandan leaves. A totally vegan dessert that I made for a vegan person. I had made Thai desserts in my first book, “My Desserts” (Fammarion 2014) and I had put a recipe for fresh coconut milk with tapioca starch water chestnuts, and a hot coconut milk with cooked bananas. Here, it’s even simpler. Just chill it in the fridge and serve iced with banana slices.
- 1 liter of coconut milk
- 100g of palm sugar or cough sugar
- 50g of tapioca balls (I took balls already flavored with pandan leaf)
- 2 bananas
Here are the tapioca balls I bought at Paris Store. These are already flavored with the aroma of pandan. You can make this natural flavor yourself (see recipe HERE) or buy an artificial one (see HERE).
Place the palm sugar (or brown sugar) in a saucepan.
Pour in the coconut milk and heat until the sugar has melted.
Add the tapioca balls. If they are white, add pandan flavoring.
If they are colored and scented, pour them directly.
Mix without stopping on low heat for about ten minutes.
Let stand completely then chill overnight if possible or at least 4 hours.
Cut the bananas into pieces and put them in a bowl for each person.
Pour in fresh coconut milk and serve immediately.
Enjoy it fresh, it’s a delight!