3/4 cup low-fat milk
1 14-ounce can coconut milk* (see note below)
3 tablespoons quick cooking tapioca
1/3 cup sugar
1 teaspoon vanilla extract
1 to 2 ripe bananas, thinly sliced just before using
Ground nutmeg, or ground cinnamon
Combine the milk, coconut milk, tapioca, sugar and egg in a saucepan. Stir and set aside for 5 minutes. Place the saucepan over medium-high heat, bring to a boil, remove from heat and set aside to cool for 20 minutes. Layer some of the pudding in 6 demitasse or small parfait cups, then arrange some banana slices over top. Layer with the remaining pudding and refrigerate, covered in plastic wrap, until ready to serve.
Makes 6 to 8 servings
Coconut milk can be found in the aisle where the Asian foods are in your supermarket.
Date: November 10, 2003