For decades I’ve admired Chef Jacques Pepin. As a cookbook author, teacher, and PBS TV star, he changed the way I cook and think. Recently I took great delight when Food and Wine magazine arrived. His portrait graced the cover.

The photo motivated me to pull down one of the culinary icon’s cookbooks and thumb through its pages to find a recipe with ingredients that I had on hand. “Jacques Pepin More Fast Food My Way” showcases dishes that are quick and easy to prepare, unlike the elaborate concoctions that he once cooked as personal chef to Charles de Gaulle. These are dishes that he makes at home when time is tight. Fast, but fresh.

I turned to his Tapioca Banana Coconut Pudding, a comfort dessert that he described as simple, homey, and creamy. He uses the Minute brand of tapioca. The pudding cooks in a flash.

Honey gives the dessert modest sweetness and lime zest adds subtle perkiness. A generous amount of sweetened whipped cream offers a lovely finale.

Yield: 4 to 5 servings

1 cup canned coconut milk, see cook’s notes

1 cup whole milk, plus a few more tablespoons if needed

1/2 cup Minute tapioca

1/3 cup honey

2 teaspoons finely grated lime zest

1/3 cup dried cranberries

2 medium-sized bananas

Garnish: Sweetened whipped cream

Cook’s notes: Canned coconut milk often has a layer of solids at the top of the liquid. Open the can and stir the contents together before measuring (there may be some very small lumps so don’t be concerned).

1. Combine the coconut milk and milk in a deep, medium saucepan and sprinkle tapioca on top. Mix the tapioca into the mix using a whisk and bring to a boil, stirring occasionally. Reduce the heat and boil gently for 1 minute. Remove from heat and stir in the honey, lime zest, and cranberries. The pudding should be creamy and soft. If it is too thick, add a couple of additional tablespoons of milk and stir it in.

2. When the pudding is at room temperature peel and slice bananas into the pudding. Mix well. The bananas will not discolor if they are covered well with the pudding. Transfer to small glassed or custard cups. Refrigerate until cold. Serve topped with a generous amount of sweetened whipped cream.

Source: Adapted from “Jacques Pepin More Fast Food My Way”

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her @CathyThomas Cooks.com.