Reviewed: Feb. 5, 2012

I tried this as living in Hawaii I have a lot of bananas in my life...and for whatever reason this didn't work. I didn't like the fact that the consistency was thinner than I thought it should be and really would have liked more coconut milk and less water. Essentially it tasted like pretty sweet banana baby food.

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Reviewed: Sep. 28, 2011

Positively delicious! I was searching for a non-smoothie idea to use up a partial can of coconut milk and some bananas and ran across this. I had no tapioca so I adjusted water and used plain rice. I also added a touch of vanilla and did not use salt. Surprisingly fabulous! I thought we would like it. I was not anticipating loving it. I'm eager to try the flavor combination but on a healthier grain as a breakfast option...maybe barley or oats.

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

Reviewed: Sep. 6, 2011

This is delicious, also known as "Jaik-a-Thy". Best if prepared with fresh coconut milk and the starchier SE Asian bananas (cubed pumpkin can also be substituted!). If you are using canned, you may need thin it a bit with water and reduce the sugar a tad. If you are making your own coconut milk, reserve some of the "first milk", later warm it and serve over the chilled pudding.

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zeep

Reviewed: May 3, 2011

Will not add as much water next time....good taste but never really thickened.

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JEANNETTE78

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Home Town: South Paris, Maine, USA

Reviewed: Mar. 25, 2010

I like it. I followed the recipe and it is great.

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Ivca

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 25, 2009

I really enjoy this recipe. It's perfect for breakfast.

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jul. 15, 2009

im cambodian and we make this sometimes.. its not really supposed to be that thick like pudding you can also make ths with sweet potato or other things!

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panda

Reviewed: Jan. 16, 2009

While the flavor was yummy it was very, very runny - not like pudding at all. If I ever make it again I will use much less water.

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cpm

Reviewed: Oct. 24, 2008

This was a fun recipe. I've never used tapioca before, and the only tapioca pudding I've ever had was the Jell-O pudding cups. This was so much better than that! I didn't have coconut milk, so I used regular milk and added some coconut. Next time I would just follow the recipe, the coconut added a funny texture. As written, this recipe is fantastic!

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 20, 2008

This was fantastic, just like the pudding in the Vietnamese restaurants. I added 1 1/2 cups (440g) crushed pineapple instead of bananas though, which went really well - pina colada-ish! Next time I would add just a little more tapioca though, just to make it a little less runny, but overall everyone loved it, and it was so simple to make.

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