Coconut Tapioca Cream with Sugar Bananas

Tapioca and rice play an integral part in the Khmer repertoire, and this traditional dessert fits the ‘comfort food’ category perfectly. The tiny sugar bananas that are so prevalent in Asia are necessary for this dish to succeed – it just doesn’t taste the same with larger or floury bananas. I have added the coconut wafers to add a crunchy texture to the dessert. You could also use coconut macaroons.