Cambodian Tapioca-Banana Pudding Recipe -
Cambodian Tapioca-Banana Pudding Recipe
  • READY IN 50 mins

Cambodian Tapioca-Banana Pudding

Recipe by  

"This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
  2. Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
  3. When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
  4. Cool to room temperature or slightly warmer. Stir again before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2008

This recipe was fantastic - however after reading the review where the person said it took 45 minutes to cook, I decided to soak the tapiaco overnight and my cooked fine as directed.

Most Helpful Critical Review
Jul 26, 2006

I followed the recipe exactly. It took way way way too long to make. My small pearl tapioca didn't turn transparent for 45 minutes. Now that it is finally done, the final product looks unapetizing and tastes as bad. Sorry, really not worth the time.


21 Ratings

Nov 03, 2006

Good recipe. I love all the ingedients. I didn't follow the recipe exactly as I know the pearls I use cook quite quickly. As with any recipe use sense. Will make it again.

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.

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!

Mar 14, 2008

This is exactly how my mother, who is from Vietnam, used to make it for me when I was a child-YUMMY!

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!

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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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 51.2 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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