Banana-Coconut Pudding

Description
A stone-cold combination of real fruit, tapioca, and coconut milk is made with crystallized ginger and sugar and cooked to white-hot perfection, as it then adds some clear zest to the fruit-based dessert.

Ingredients

 * 1 tablespoon small pearl tapioca
 * 1 (14-ounce) can light, unsweetened coconut milk
 * 2 tablespoons coarsely chopped crystallized ginger
 * ⅓ cup sugar, white only
 * 3 firm, ripe bananas
 * minced, crystallized ginger

Directions

 * 1) In a small bowl, soften tapioca in warm water to cover for 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 the pan from heat and let mixture stand 10 minutes. Drain tapioca.
 * 4) Peel bananas and quarter lengthwise. Cut quarters into ½-inch pieces.
 * 5) Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
 * 6) Cook the pudding, stirring to be careful not to break up bananas, until thickened slightly and bananas are heated through, about 5 minutes, and cool.
 * 7) Divide the pudding among six ramekins and chill, covered, until cold. Garnish puddings with crystallized ginger. Serve warm and plain or with other desserts.