The Best Tapioca Pudding with Banana Jam

This old school dessert gets a remake. Tapioca pearls are cooked in an aromatic lemon and cinammon infused vanilla cream, then topped with a caramelised banana jam, resulting in a luxourios dessert. This isn’t a classic tapioca pudding ( no eggs here), instead I used sweetened condensed milk for richness and an intense milky flavour.

In terms of the method used in this pudding, I wanted to get rid of most of the starch these pearls release while cooking, therefore I pre-boile them until they turn translucent, rinse off the starch, then mix them into the vanilla-lemon scented cream. The cream has a delicate, sweet aroma, while the cinnamon stick gives it a little warmth.

Ingredients

Notes on Ingredients and Substitutions

For the tapioca pudding:

Tapioca Pearls: Use small pearl variety. Do not use instant in this recipe.

Milk: I used full fat milk, but you can go for skimmed also, as the condensed milk compensate for creaminess.

Condensed milk: Delivers a creamy, delicate milky taste, while also adding the perfect amount of sweetness. No extra sugar added in this recipe.

Vanilla: A classic aroma, that never goes out of style. Use whatever you have on hand (vanilla extract, paste or even a vanilla bean).

Lemon Peel: Use organic lemon peel, or swap for orange peel. It complements the vanilla perfectly, resulting in a delicate, sublime flavour.

Cinnamon Stick: This is optional, but it really adds a nice level of warmth and sweetness.

Salt: I always add salt to my desserts, it really makes them stand out. Use a teaspoon for pre-boiling the tapioca pearls.

For the banana jam:

Brown sugar: I used packed brown sugar because that is what I had on hand, but you can use regular white sugar as well, it will just take longer to caramelise.

Butter: For richness and taste.

Water: A few tablespoons will help with the caramelisation.

Ripe Bananas: Another great way to use ripe bananas!

How to Make the Best Tapioca Pudding

1. COOK THE TAPIOCA PEARLS

• Bring a medium pot of salted water to boil, then add the tapioca pearls while stirring, to prevent lump formations. Cook on a medium-high heat until the pearls are mostly translucent. This should take around 7-10 minutes. In this step, the tapioca pearls don’t need to be fully translucent, as the pearls will be cooked further in the lemon-vanilla sauce. (pic.1)
• Drain the liquid and rinse under cold water. This process ensures that we get rid of as much starch as possible.
• Drain one more time and rinse under cold running water. Now your tapioca pearls are ready to be used. (pic.3)

2. MAKE THE SAUCE

• In a medium saucepan, combine the milk, condensed milk, lemon peel, cinnamon stick, over medium heat. Once it boils, remove from heat, add the vanilla paste or extract and cover the saucepan with a lid. Allow about 10 minutes for the milk mixture to infuse. (pic.4)

3. FINISH COOKING THE PUDDING

• Add the cooked tapioca pearls to the sauce and boil for 3-5 minutes, stirring constantly. (pic.5) Allow the pudding to cool slightly before transferring to serving bowls. Refrigerate until the tapioca is set. (pic.6)

BANNA JAM

• In a medium saucepan, over medium heat, add sugar and water. The water will help the sugar heat evenly. Do not stir, simply allow it to cook until mixture turns bubbly.(pic.7) At this point, add the butter and stir, then add the mashed banana and continue cooking for 5 minutes. (pic.8)The jam will thicken as it cools.

How to Serve and Store

Serve warm or chilled, with this delicious banana jam or your topping of choice, be it fruit or fruit purees. Among the fruit that work best with tapioca pudding are mangoes, peaches, berries and pineapple. Store tapioca pudding in individual serving bowls, covered with plastic wrap. Consume within 3 days.

Frequently Asked Questions and Tips

Can I make tapioca ahead? Yes! Prepare the tapioca pearls a day ahead by boiling them and rinsing the starch, then transfer to a bowl, cover with a lid and refrigerate. When ready to use , don’t be discouraged by the fact that these cute little pearls have compacted into a giant mass. Just add them to a pot of boiling water, slowly loosen the pearls with the help of a fork. Then drain the water and cook the pearls in the vanilla-cinnamon infused sauce.

Why is chilled tapioca thicker? Much as with rice pudding, tapioca naturally thickens when chilled. If you would like to adjust the consistency of your tapioca pudding, add a few splashes of milk and boil it for no more than 5 minutes. Keep in mind that as it chills, it will thicken up a bit more.

TIP: Make sure to check the cooking instructions on the package. Some brands call for pre-soaking the tapioca before ready to use. Regardless of the cooking time, keep in mind that the tapioca will be ready when the pearls become translucent.