Tapioca Banana Pudding

Start by placing 2 cups of water in a microwave-safe container and heat it until lukewarm, approximately 2 minutes. Allow the water to warm up for a short time, then add the tapioca and let it sit for 10 minutes.

Strain the mixture through a fine-mesh sieve to separate the tapioca from the liquid. Unfortunately, this process will leave you with a batch of mushy tapioca that won't be used.

Transfer the remaining water into a saucepan and add the drained tapioca. Bring the mixture to a rolling boil, then reduce the heat to a simmer and cook for about 20-25 minutes or until the tapioca becomes translucent. Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.

Once the tapioca has turned transparent, stir in 2-3 ripe bananas, a tablespoon of sugar, and a pinch of salt. Continue to cook for another 10-15 minutes or until the bananas have broken down significantly, stirring frequently throughout the process.

Remove the saucepan from the heat and stir in 1/4 cup of coconut milk until well combined. The tapioca pearls will re-emerge and the mixture will have a thick, soup-like consistency.

Taste the pudding to see if it requires any adjustments to the sweetness level. If necessary, add more sugar and stir well.

Allow the pudding to cool down to room temperature or slightly warmer. Before serving, give it a final stir to ensure everything is well incorporated.