• 1/2 vanilla bean or
• 1/2 teaspoon (2.5 ml) vanilla extract

With the tip of a knife, split the vanilla bean in half. Remove the seeds. In a double boiler, heat the milk, coconut milk, 60 ml (1/4 cup) of sugar, salt, vanilla pod and seeds. Sprinkle in the tapioca while stirring. Cook over medium heat, stirring occasionally, for 40 to 45 minutes or until the tapioca is translucent.

In a food processor, purée 1 and 1/2 of the bananas with half the lemon juice. Set aside.

Dice the remaining banana and toss with the remaining lemon juice.

In a bowl, combine the egg yolks and the remaining sugar with a whisk. Add the mashed bananas. Stir into the tapioca mixture. Continue cooking while stirring until the pudding thickens, about 4 to 5 minutes. Remove the vanilla pod. If you are using vanilla extract, add it at this time. Remove from the heat. Add the diced bananas.

Serve warm or cold.

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