Serves 8 / An adult version of the childhood favorite, with unusual spices for added flavor.
3 tablespoons small pearl tapioca (not quick-cooking)
3 tablespoons cornstarch
2 cups reduced-fat (2 percent) milk
1 14-ounce can light coconut milk
3 tablespoons coarsely chopped crystallized ginger
1/3 cup honey
1 teaspoon Vietnamese (or regular) cinnamon
1/4 teaspoon sweet curry powder
Twist of freshly ground black pepper
1 ripe banana
1. In a small bowl, soften tapioca in warm water for 1 hour. Drain and discard water; transfer tapioca to saucepan.
2. Dissolve cornstarch in 1 cup milk, then add to tapioca. Add remaining milk, coconut milk, ginger, honey, cinnamon, curry powder, and pepper. Cook over low heat, stirring gently, until tapioca pearls are clear, about 20 minutes. Slice banana. Remove coconut mixture from heat and add banana. Pour into individual ramekins and chill.
PER SERVING: 159 cal, 27% fat cal, 5g fat, 3g sat fat, 5mg chol, 2g protein, 27g carb, 1g fiber, 38mg sodium
Recipe provided by Donna Prizgintas.
