Cambodian Tapioca-Banana Pudding

Cambodian Tapioca-Banana Pudding

18 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  rocketD

“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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Adjust Servings

Original recipe yields 6 servings



  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 (18)

Rate This Recipe
The Richmond Inn

The Richmond Inn

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.



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.



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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Amount Per Serving (6 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 51.2 g
  • 17%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Sago Pudding (Gula Melaka)


next recipe:

Tapioca Pudding with Tender Coconut