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Banana-Coconut Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.8338
Energy (kCal)1740.6062
Carbohydrates (g)251.8607
Total fats (g)88.1005
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, soften tapioca in warm water to cover 1 hour. | 2. While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved. | 3. Remove pan from heat and let mixture stand 10 minutes. | 4. Drain tapioca. | 5. Peel bananas and quarter lengthwise. | 6. Cut quarters into ½ inch pieces. | 7. Heat coconut milk mixture over low heat and gently stir in tapioca and bananas. | 8. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool. | 9. Divide pudding among six ramekins and chill, covered, until cold. | 10. Garnish puddings with crystallized ginger. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pearl tapioca 1 tablespoon 34.01 8.4256 0.018000000000000002 0.0019
    coconut milk 1 can unsweetened 827.5862 19.934 8.2399 85.7811
    ginger 2 tablespoons chopped crystallized 9.6 2.1324 0.2184 0.09
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    banana 3 600.75 154.17 7.3575 2.2275
    ginger minced crystallized 9.6 2.1324 0.2184 0.09

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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