Banana and Coconut Tapioca


Photography & Styling:
Diane Heierli
Photography: C&D Heierli
Assistant: Mareli Erasmus

Try this recipe with a sparkling wine or MCC from

1.    Rinse tapioca pearls under running water in a colander.
2.    Put tapioca in a pot with the water and bring to the boil.
3.    Turn the heat down and simmer until halfway cooked.
4.    Rinse again, transfer to a clean pot and add coconut milk and 3 tbsp of sugar.
5.    Simmer on very low heat until translucent. They should keep their shape.
6.    Place the bananas on a baking tray and generously sprinkle with treacle sugar.
7.    Place under the grill until a crispy golden caramel forms.
8.    Set aside to cool slightly.
9.    For the caramel sauce: Place the sugar and water in a saucepan over medium heat until it turns into a caramel.
10.    Serve tapioca with the banana. Sprinkle with toasted sesame seeds and peanuts and drizzle with caramel sauce.


2 cups tapioca pearls
2 cups water
400ml coconut milk
3 tbsp sugar
6 bananas, peeled and cut lengthways
4 tbsp treacle sugar
2 tbsp sesame seeds, toasted
2 tbsp roasted peanuts, roughly chopped

Caramel sauce:
50g treacle sugar
25ml water