Slowly Cooked Tapioca with Vanilla and Bananas in Dark Rum

posted: 06/30/10

Take Home Chef, Episode 10: Patrishia's Menu


  • 1 cup tapioca pearls
  • 3 cups water (Luke warm)
  • 1 1/2 cups milk
  • 1 1/2 cups cream
  • 1 vanilla pod (split lengthways)
  • 8 egg yolks
  • 3/4 cup castor sugar
  • 3 bananas (peeled and cut into 5 on the bias)
  • 2/3 cup dark rum
  • 1/2 cup soft brown sugar


  1. Combine the tapioca and water together and allow to sit for approximately 45 minutes. In a small saucepan place the rum and soft brown sugar. Flamb? and remove from the heat. Once nearly cool, add the bananas and allow to marinate for 30 minutes or more.
  2. Drain and rinse. In a large heavy based pan slowly bring the milk, cream and vanilla to the near boil. Reduce the heat and add the tapioca. Stir frequently. Once the tapioca is tender (15 minutes or so) remove from the heat. In a separate bowl whisk the sugar and egg yolks until sugar is nearly dissolved. Add to the milk and tapioca mixture and cook for a further 5 minutes
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