1) Check the cooking instructions on the bag of tapioca that you are using: some have to be soaked (overnight) first, other types of tapioca can be boiled right away.

2) Pour the coconut milk in a large saucepan. Place it over medium-low heat. Add the caster sugar and a pinch of salt.

3) Stir in half of the lime juice.

4) Simmer the coconut milk for 5 minutes. Stir regularly. In the meantime slice the bananas into bite-size pieces.

5) Add the tapioca pearls to the warm coconut milk.

6) Turn the heat lower to medium. Gently cook the milk until the tapioca pearls become translucent and tender. Take the pan off the heat. Let the coconut milk cool for 5 minutes. Add the sliced banana.

7) Stir well. Check the seasoning. Add more lime juice, caster sugar or salt to taste. Scoop the banana and tapioca coconut pudding into bowls. Serve warm.