Banana Tapioca

3 Tbsp small pearl tapioca (not quick-cooking)

3 Tbsp cornstarch

2 cups rice milk

14 oz coconut milk

3 Tbsp chopped crystallized ginger

1/3 cup honey

1 tsp cinnamon

1/4 tsp sweet curry powder

1 ripe banana

In a small bowl, soften tapioca in warm water for 1 hour. Drain and discard water, transfer tapioca to saucepan.

Dissolve cornstarch in 1 cup milk, then add to tapioca. Add remaining milk, coconut milk, ginger, honey, cinnamon and curry powder. Cook over low heat, stirring gently, until tapioca pearls are clear, about 20 minutes. Slice banana. Remove coconut mixture from heat and add banana. Chill and serve.