Ingredients
10 ripe bananas (large, short)
½ copra
300g sugar
100g roasted peanuts
10g pearl tapioca
10g sweet-potato flour

Preparation
Peel bananas (keep intact or cut into pieces); sprinkle with sugar; set aside.

Squeeze scraped copra to get first extract and bowl of second extract; pour the second extract into a pt; add pearl tapioca, sweet-potato flour and bananas; cook until bananas are soft and pearl tapioca becomes translucent.

Remove from heat; arrange in bowls; leave to get cool; before serving, add the first extract and ground roasted peanuts.