Rinse the tapioca pearls in cold water and drain.

In a saucepan, combine the tapioca pearls with enough water to cover them. Bring it to a boil, then reduce the heat and simmer for about 7-10 minutes or until the tapioca pearls become translucent. Stir occasionally to prevent sticking.

combine the coconut milk, sugar, and salt. If you have a pandan leaf, you can tie it into a knot and add it for extra flavor. Heat the mixture over medium-low heat, stirring until the sugar is fully dissolved. Do not let it boil.

Remove the pandan leaf (if used) and discard it.

Add the sliced bananas to the mixture and stir gently to combine. Let it simmer for another 2-3 minutes, just until the bananas are heated through.

Remove from heat and let it cool slightly.

If desired, serve the Cambodian Banana and Tapioca Dessert warm or chilled over crushed ice.

Enjoy your delicious Cambodian dessert!