Coconut Tapioca

Directions

1. 1
   Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil.
2. 2
   Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes transulent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls.
3. 3
   Meanwhile, slice the bananas lenghtwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters.
4. 4
   Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more.
5. 5
   Remove from the heat.
6. 6
   While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes.
7. 7
   Remove from the heat.
8. 8
   If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three times to release their flavor.
9. 9
   Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side.