Use quick-cooking tapioca for this. I use Let’s Do…Organic Organic Tapioca Granules, but any brand will do. Tapioca is made from the tropical tuber known by various names including cassava, manioc and yucca. Tapioca pearls are a processed food made from cassava flour. For quick-cooking tapioca, the pearls are processed further, partially cooked and then dried.
2 eggs 2 cups coconut milk (or one 14 ounce can) 1 1/2 cups water 1/4 cup tapioca granules 1 teaspoon vanilla extract 4 tablespoons coconut flakes 2 ripe bananas
In a microwave-safe mixing bowl, mix together the the coconut milk, water and vanilla. Mix, then add the tapioca granules and mix again. Cover the bowl and let the mixture sit for 5 minutes. Stir thoroughly again and put the bowl into the microwave and cook on full power for about 3 minutes (depending on the power level of your microwave could be 4 minutes to 6 minutes, find what works best for you). Take the bowl out of the microwave and stir again, then put it back in the microwave and cook another 3 minutes. While the mixture is cooking, slice the bananas into a serving bowl. Beat the two eggs until they are frothy and evenly colored. When the microwave stops cooking, remove the mixture and add the eggs, carefully stirring in the eggs. Pour the contents over the bananas in the serving bowl and sprinkle the coconut flakes over the top. Cool for at least 20 minutes before eating, or refrigerate for 2 hours or more.