1/2 cup frozen raspberries
2 1/2 cups coconut milk
3 TBsp quick cooking tapioca
1 tsp vanilla
Combine banana, raspberries, and coconut milk in blender. Blend until smooth. Pour into a saucepan and add the tapioca. Alow tapioca to stand in mixture for 10 minutes. Cook on medium heat, stirring constantly, until mixture reaches a rolling boil. Remove from heat and stir in vanilla.
Allow mixture to cool for 20 minutes until thickened. Stir occasionally and serve.