Coconut-Banana Tapioca Pudding

• 14 ounce(s) (1 can) light unsweetened coconut milk
• .75 cup(s) fat free or light soymilk
• .25 cup(s) quick cooking tapioca
• .125 teaspoon(s) salt
• 2 tablespoon(s) packed brown sugar
• 2  ripe bananas, sliced lengthwise in half and crosswise into 1/2-inch chunks
• .25 cup(s) slivered almonds, toasted
• 1.5 tablespoon(s) dark rum
• 2 tablespoon(s) chopped mint leaves (optional)

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Directions

1. In a medium saucepan, combine coconut milk, soy milk, tapioca, and salt.
2. Slowly bring to a simmer over medium heat, stirring constantly.
3. Simmer, stirring constantly until mixture just begins to thicken, about 3 minutes (mixture will be thin).
4. Remove from heat; stir in sugar until melted. Let stand in saucepan uncovered 12 minutes or until thickened, stirring once.

From The RealAge Diet ©2004, Michael Roizen, M.D. and John La Puma, M.D.

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