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Recipe by Sandy Ho

Tapioca Pudding

Chef Sandy Ho's inventive tapioca pudding transforms a childhood comfort food into an elegant dessert by infusing coconut milk with coffee and topping it with caramelized Thai bananas and a shot of fresh espresso.

May 30, 2024
Photos: Justin Chung

Ingredients

Bruléed Bananas4 very ripe baby Thai bananas4 tbs granulated raw sugarCoconut Coffee Tapioca Pudding2 1/3 cups coconut milk1/3 cup water1/3 cup small pearl tapioca1/3 cup raw sugar¼ teaspoon salt1 tbs fine ground coffee Assembly4 fresh espresso shots

Instructions — Bruléed Bananas

  1. Preheat broiler to 400F.
  2. Peel and slice the bananas in half lengthwise.
  3. Place banana halves, cut sides up on a lined sheet pan and sprinkle liberally with sugar.
  4. Place sheet pan with banana halves underneath broiler for 6-8 minutes, rotating the pan to get an even caramelization on the bananas. Bananas should have a dark caramel toffee crust.
  5. Remove from broiler and set aside.

Step 1

Step 4

Instructions — Coconut Coffee Tapioca Pudding

  1. Place tapioca, water and coconut milk in a medium saucepan and soak for 30 minutes.
  2. Add sugar, fine ground coffee and salt and heat over medium heat until it comes to a simmer. Consistently stir the mixture to keep it from clumping.
  3. Reduce heat to low, cover with a lid and simmer for another 15 minutes until pearls are transparent and the mixture has thickened. You can add more or less water depending on your preferred consistency.
  4. 4. You can keep the mixture hot for a warm pudding or divide it into bowls or jars and keep it in the refrigerator for a cold pudding!

Assembly

  1. Divide the pudding evenly between 4 bowls.
  2. Add 2 banana halves to each bowl.
  3. Pour over 1 shot of espresso.
  4. Serve immediately!

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