Coconut Banana Pudding
Indulge in the tropical decadence of Coconut Banana Pudding, a creamy and flavorful dessert that’s both comforting and refreshing. This crowd-pleasing treat combines ripe bananas and a luscious coconut-infused custard made with rich coconut milk, whole milk, and a hint of vanilla. Layered with sweet banana slices and sprinkled with shredded coconut, this pudding offers a satisfying balance of textures and flavors. With just 15 minutes of prep time, this easy-to-make dessert is perfect for entertaining or a mid-week indulgence. Serve it chilled and elevate it further with a dollop of whipped cream and a sprinkle of toasted coconut flakes. Whether you’re seeking a tropical twist or a unique take on traditional banana pudding, this recipe is sure to impress.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 400 ml coconut milk
- 200 ml whole milk
- 100 grams granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 50 grams unsweetened shredded coconut
- 0.25 teaspoons salt
- 1 cup whipped cream (optional, for topping)
- 2 tablespoons toasted coconut flakes (optional, for garnish)
Instructions
Peel and slice the bananas into thin rounds. Set aside for later use.
In a medium-sized saucepan, combine the coconut milk, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the liquid is just about to simmer (do not let it boil).
In a small bowl, mix the cornstarch with 4 tablespoons of water to create a slurry. Gradually whisk the slurry into the saucepan to thicken the mixture.
Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency. This will take about 4-5 minutes.
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and a pinch of salt. Allow the mixture to cool slightly, stirring occasionally to prevent a skin from forming on the surface.
In serving glasses or bowls, layer the banana slices at the bottom, followed by a layer of the coconut custard. Repeat until all the pudding and banana slices are evenly distributed.
Cover the containers with plastic wrap and refrigerate for at least 2 hours to allow the pudding to set and chill.
Before serving, optionally top with whipped cream and garnish with toasted coconut flakes for extra flavor and texture.
Serve chilled and enjoy your Coconut Banana Pudding!
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 201.9 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 469 mg | 36% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
