Vietnamese Banana and Coconut Tapioca Pudding

Instructions

1. Prepare the tapioca pearls
   Soak the tapioca pearls in cold water for 15 minutes. Drain and rinse well. In a medium saucepan, bring 3 cups of water to a boil. Add the tapioca pearls and cook for about 15 minutes until they become translucent with a small white dot in the center. Drain and rinse with cold water to stop the cooking process.
2. Caramelize the bananas
   In a large skillet over medium heat, combine 1/4 cup of sugar with 2 tablespoons of water. Cook until the sugar dissolves and turns golden brown, about 3-4 minutes. Add the sliced bananas and gently stir to coat. Cook for 2 minutes until the bananas are just softened but still hold their shape. Remove from heat and set aside.
3. Prepare the coconut base
   In a medium saucepan, combine the coconut milk, water, remaining 1/2 cup sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves. Do not let it boil vigorously.
4. Thicken the pudding
   While the coconut mixture is simmering, stir the cornstarch slurry again to dissolve any settled cornstarch. Slowly pour it into the simmering coconut mixture while whisking constantly. Continue to cook and stir for about 2-3 minutes until the mixture thickens slightly. Add the vanilla extract and stir to combine.
5. Combine the pudding
   Add the cooked tapioca pearls to the thickened coconut mixture and stir gently to combine. Let it simmer for another 2 minutes to ensure the flavors meld together. Remove from heat.
6. Assemble and serve
   Divide the caramelized bananas among serving bowls. Pour the hot coconut tapioca mixture over the bananas. Garnish with toasted sesame seeds, crushed peanuts, and mint leaves if using. Serve warm, or refrigerate for at least 2 hours and serve chilled.