|
1/4 cup sesame seeds, toasted
6 ripe bananas
2 cups coconut milk
1 cup water
1/2 cup sugar (may cut back on this amount)
1/4 teaspoon salt (optional)
3 tablespoons tapioca pearls (sago), rinsed in cold water and
drained
1. Roast the sesame seeds in a frying pan or toaster oven for about
10 minutes until light brown, stir often to prevent burning. Remove
from heat and crush lightly with a rolling pin to release the
flavor.
2. Slice bananas in bite-sized pieces.
3. Combine coconut milk, water, sugar, and salt in a saucepan and
cook over medium heat until the sugar dissolves. Add the bananas and
tapioca pearls. Cover and cook over low heat, stirring often, for
5-7 minutes, or until the tapioca pearls turn translucent.
4. Remove the pan from the heat. Spoon mixture into individual
dessert bowls and sprinkle 1/2 teaspoon sesame seeds over the top
before serving.
Serves 6-8
|