Banana Coconut Cream Pudding

Experience a tropical twist on classic banana pudding with our Banana Coconut Cream Pudding, perfectly combining the creamy richness of bananas with the exotic flavor of coconut, ideal for satisfying dessert cravings.

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 8

Ingredients

4 ripe bananas

1 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

3 cups whole milk

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

1 cup heavy cream

1 tablespoon powdered sugar

1/2 teaspoon coconut extract

1 box vanilla wafers

1/4 cup toasted coconut flakes for garnish

Instructions

1. In a medium saucepan, whisk together sugar, flour, and salt, then slowly whisk in the milk. Cook over medium heat, stirring constantly until thickened, about 10 minutes.

2. In a separate bowl, beat the egg yolks, then slowly whisk in a small amount of the hot milk mixture to temper the eggs. Pour the egg mixture back into the saucepan and cook, stirring, for another 2 minutes.

3. Remove from heat and stir in butter, vanilla extract, and shredded coconut. Let the pudding cool slightly.

4. Meanwhile, whip the heavy cream with the powdered sugar and coconut extract until soft peaks form. Set aside.

5. In a trifle dish or individual serving cups, layer vanilla wafers, sliced bananas, and coconut pudding. Repeat layers and top with whipped cream.

6. Garnish with toasted coconut flakes before serving.

Storage

Cover with plastic wrap and refrigerate for up to 3 days.

Reheating

Enjoy chilled or allow to sit at room temperature for 15 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.