Directions

1. Fill two bowls with water and soak both the tapioca pearls and mung beans for 30 minutes.
2. Peel and cut the banana into chunks.
3. Bring 1 ¼ cup water to a boil and add the drained tapioca pearls, drained mung beans, sugar, and salt.
4. Simmer, stirring often, until the mung bean is soft.
5. Stir in the banana and coconut cream.
6. Continue simmering for 3 minutes then remove from heat.