Tapioca with Coconut Cream and Caramelised Rum Bananas

We start by making the Kaffir-lime cream. Despite the label, the coconut cream is not particularly creamy but I had palm sugar at the back of the pantry and of course my kafir lime tree has plenty of leaves, even if the fruit is in short supply. Grating the palm sugar was a bit messy on a hot day but otherwise, this was the easy part.

 Just combine, simmer 5 minutes and wait.

Now for the tapioca. Once again, indebted to Licorice at Whitfords where I could buy exactly the amount I needed, not feeling the need for tapioca to become a pantry staple. Oh, and the vanilla beans were a bit dried up so I put the whole pod in. I don't recommend leaving the pot unattended. In no time it had caught on the bottom and formed gluggy lumps. And I think the vanilla bean outside coloured the mixture. It didn't look promising!

the coconut and palm sugar

Now to attack the coconut. For better or worse, I bought a drinking coconut, the alternative being in short supply on a Sunday afternoon. Getting into it involved attach with hammer and cleaver. That's ok that's in the book, where they say "Whatever works". Messy, as was grating the palm sugar. I'm sure the palm sugar darkens with age, they must use a lighter variety.

Attack! a battery of weapons and we're in

Grated coconut and palm sugar. Confidence not inspired. Hmm

Caramelised banana mise on place

Cutting the banana and sprinkling with sugar was a welcome respite. Easy. Into the pan with butter, caramelise , flip, the add the rum. Whoa! 

Tapioca, banana, top with coconut jam, trickle coconut milk over. Surprisingly tasty. We thought it needed ice cream. Coconut ice cream, that's a thought.