Banana Coconut Tapioca Pudding with Sesame Syrup

Ok, there is much confusion out there about Sago vs Tapioca. What are the difference? Why do some people refer to sago and the others tapioca? I found the people who had heard of sago/tapioca either knew of it as one or the other but rarely both. Sago & Tapioca derive from different plants but are interchangeable in recipes as they are very similar in taste and texture.

I had never really cooked with tapioca / sago before. It seemed quite foreign to me but I was excited to give it a try. I love cooking new food and trying new recipes. I’m not the type to have a selection of favorite dishes and cook them over and over and over again. I want to try new cuisines, explore new ingredients, flavors, textures and techniques.

Once again, the good people at McKenzie’s provided me with a sample of their ‘Seed Tapioca’ to try out. It is a surprisingly easy ingredient to cook with: just soak for 2 hours before cooking then a quick dip in boiling water and your ready to go! It is absolutely perfect if you need to cater for both Dairy & Gluten food intolerances (which is a constant struggle for me having both to consider at family get togethers).

I think I may be in love with Tapioca and I look forward to trying out many, many more recipes!

For more details on McKenzie’s Seed Tapioca visit the McKenzie’s website.

Banana Coconut Tapioca Pudding


For the Pudding

  • 1 cup McKenzie’s Seed Tapioca
  • 400ml (13 1/2 oz) can coconut milk
  • 1/2 cup water
  • 1/2 cup grated dark palm sugar (from Asian supermarkets)
  • 2 pandan leaves, tied into a knot (from Asian supermarkets)
  • 3 just ripe bananas, peeled, thickly sliced

For the Sesame Seed Syrup

  • 2 tbs grated dark palm sugar, extra
  • 1 tbs water
  • 1 tbs sesame seeds
  1. Place the tapioca in a large bowl and cover with cold water. Set aside for 2 hours to soak. Drain liquid, then cook in a large saucepan of boiling water for 10 minutes or until opaque. Drain well.
  2. Meanwhile, combine the coconut milk, water, sugar and pandan leaves in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Add the tapioca and gently stir to combine. Remove from heat and place in the fridge to chill until ready to serve.
  3. In the meantime: Make the sesame syrup. Combine the dark palm sugar and water in a small frying pan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the sesame seeds and cook, stirring, for 2 minutes or until syrup thickens.
  4. To Serve: Remove and discard the pandan leaves from the tapioca pudding. Spoon the tapioca among serving bowls. Top with sliced banana and drizzle with sesame syrup.

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