Just a few ingredients!
Ingredients: sago pearls (or tapioca pearls); sugar (and/or black strap molasses); coconut milk and/or other kinds of milk; very ripe bananas; raisins (optional). (Australian molasses and pearls are available at Coles and probably at Woolies too.)

Method: Soak the sago pearls in water until they’re soft (about an hour). In a pan (with a heavy base), caramelise the sugar with coconut milk (add some butter too if you want to!). I like to “burn” it ever so slightly for a smoky flavour and aroma!  Then add the mashed bananas and pearls. Add raisins if you want to. Keep stirring and adding more milk (or water if you don’t want it too milky). If using black strap molasses, add this at any stage, even afterwards. Keep stirring until the pearls are translucent and you can’t see the banana any more. This recipe is flexible -  you can adjust the sugar and the milk to the way you like it! You can add as much coconut milk as you want or replace it with another kind of milk. I like to use a bit of both. You can add more milk later just before you eat it - and you can eat it cold or hot!