Banana-Coconut Pudding

Ingredients

 * 1  tablespoon small  pearl tapioca (not quick-cooking)
 * 1 (14 ounce) can light unsweetened coconut milk
 * 2 tablespoons coarsely chopped crystallized ginger
 * 1/3 	cup sugar
 * 3 firm-ripe bananas
 * minced crystallized ginger

Directions

 * 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.