Tapioca pudding

1. Put the tapioca balls in a large container and pour cold water. So that the balls are completely covered with liquid. We leave it for two hours, and when the time passes, we throw it on a fine sieve.

2. Pour water into a large saucepan, dip tapioca balls and put the pan on high heat. When the liquid boils, reduce the heat to a minimum and cook tapioca for 10 minutes (or until transparent). Tapioca balls are ready when they become completely transparent. Drain the water from the pan.

3. In another large saucepan, combine coconut milk, water and sugar together. We put the pan on a slow fire.Cook, stirring, all together for 5 minutes. It is necessary that the sugar is completely dissolved.

4. Put the tapioca balls into the milk-sugar mixture, mix gently and remove the pan from the heat so that the mixture cools down a little.

5. Peel the bananas, cut into circles. We leave a few circles to decorate the finished pudding, and add the rest to the mixture from point 4, which we transfer from the pan to a suitable container, tighten with cling film and put it to cool in the refrigerator for forty minutes.

6. Mango and pineapple are peeled and cut into thin plates.

7. In a small saucepan, pour sugar and pour water. We put the saucepan on high heat and cook, stirring continuously, for 2 minutes. It is necessary that all the sugar is dissolved. Spread sesame seeds in syrup, cook everything together for another 2 minutes (until thickening).

8. Lay out the finished pudding in six serving bowls, decorate the top with banana slices, mango and pineapple plates. Pour the syrup with sesame seeds.

Serve to the table. Bon appetit!