Banana Tapiok

Name: Banana Tapiok
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Papua New Guinean
Ingredients: 4 ripe cooking bananas, sliced into rounds; 1/2 cup small tapioca pearls, soaked 30 minutes; 2 cups coconut milk; 1/4 cup sugar; 1/2 tsp vanilla extract; Pinch of salt; 1/4 cup shredded coconut for garnish

Banana Tapiok (bah-NAH-nah TAP-ee-ok)

Banana Tapioca Pudding

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 299 kcal

Ripe cooking bananas simmered with tapioca pearls in sweetened coconut milk until thick and creamy. This simple Highlands dessert transforms two pantry staples into a luscious, warming treat.

Nutrition & Info

Protein 2.5g

Carbs 52.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

saucepan wooden spoon

Presentation Guide

Vessel: bowl

Garnishes: shredded coconut, banana slice

Ingredients

4 ripe cooking bananas, sliced into rounds
1/2 cup small tapioca pearls, soaked 30 minutes
2 cups coconut milk
1/4 cup sugar
1/2 tsp vanilla extract
Pinch of salt
1/4 cup shredded coconut for garnish

Instructions

1
Soak tapioca pearls in water for 30 minutes, then drain.
2
Bring coconut milk, sugar, salt, and vanilla to a gentle simmer in a saucepan.
3
Add drained tapioca pearls and cook 10 minutes, stirring frequently to prevent sticking.
4
Add banana slices and continue simmering 15-20 minutes until tapioca is fully translucent and bananas are soft.
5
Remove from heat and let stand 5 minutes to thicken.
6
Serve warm or chilled, topped with shredded coconut.

💡

Did You Know?

PNG grows over 200 varieties of banana, more than almost any other country. Locals can identify dozens by taste, texture, and ideal cooking method.

Chef's Notes

Equipment Tips

saucepan
wooden spoon

Garnishing

shredded coconut, banana slice

The Story Behind Banana Tapiok

Banana tapiok reflects the fusion of indigenous PNG banana cultivation with tapioca introduced during the colonial period. The combination proved natural, as both ingredients thrive in PNG's tropical climate.

The dish became a household staple across the Highlands and coastal regions alike, valued for its simplicity, affordability, and the fact that all ingredients can be grown in a family garden.

Today banana tapiok appears at church fundraisers, school canteens, and family kitchens throughout the country.

🕐 Traditionally enjoyed afternoon snack or dessert 📜 Origins: Colonial era adaptation

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