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Coconut-Banana Pudding

Simple, comforting, and timeless, there is no better finish to any meal than a few bites of this classic Southern dessert. Sweet, creamy, and full of contrasting textures, banana pudding is an all-occasion dessert. It’s classy enough for a sit-down dinner yet casual enough for cookouts (and that’s exactly where you’ll find large bowls of it in the southern United States).

Coconut-Banana Pudding

Toasted Coconut Cream Pudding: a cross between coconut cream pie & banana pudding, with layers of creamy coconut pudding, vanilla wafers & toasted
Prep Time15 mins
Cook Time15 mins
Chill3 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: 4th of july, Banana Pudding, Coconut-Banana Pudding, Dessert, fresh banana pudding
Servings: 16
Calories: 395kcal

Ingredients

THE PUDDING, HEAT

  • 2 cans Coconut milk (13.66 oz. each
  • ½ cup Whole milk

WHISK

  • 1 cup Cream of coconut 
  • ½ cup Cornstarch 
  • 4 Egg yolks 
  • ¼ tsp. Table salt

OFF HEAT, STIR IN

  • 4 tbsp. Unsalted butter
  • 2 tsp. Vanilla extract

ASSEMBLE, LAYER

  • 6 Bananas, sliced 
  • 36 –40 vanilla wafers

THE WHIPPED CREAM, BEAT

  • 2 cups Heavy cream 
  • ½ cup Cream of coconut 
  • ½ cup Sweetened, shredded coconut, toasted

Instructions

The Pudding

  • Heat coconut milk and whole milk in a saucepan over medium until it steams.
  • Whisk together 1 cup cream of coconut, cornstarch, egg yolks, and salt until smooth. While whisking, gradually pour in half the hot milk mixture. Pour egg-milk mixture back into pan and cook over medium until thick. Boil pudding 1 minute more, whisking constantly, to eliminate any starchy taste.
  • Off heat, stir in butter and vanilla until butter melts. Transfer pudding to a bowl and cover with plastic wrap, pressing it on the surface. Chill pudding until cool.

To Assemble

  • Layer banana slices on bottom of a 5-qt. trifle dish (or glass bowl). Top banana with a third of the pudding and a layer of wafers. Repeat layering two times, top with final layer of bananas, cover, and chill until cold.

The Whipped Cream

  • Beat heavy cream and ½ cup cream of coconut with a mixer on medium speed until soft peaks form. Top dessert with whipped cream and garnish with toasted coconut.

Notes

Per serving, Calories: 395

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories395
  • % Daily Value *
  • Total Fat 26g 40%
    • Saturated Fat 19g 95%
  • Cholesterol 97mg 33%
  • Sodium 105mg 5%
  • Total Carbohydrate 38g 13%
    • Dietary Fiber 2g 8%
  • Protein 3g 6%

    * 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.

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    Written by Lisa Yarde

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