Tropical Banana Coconut Pudding Pie

A delightful twist on traditional banana pudding pie, this recipe incorporates tropical flavors with coconut and pineapple for a refreshing dessert perfect for any occasion.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 9-inch graham cracker crust

3 ripe bananas, sliced

1 can (14 oz) sweetened condensed milk

1 cup coconut milk

1 cup heavy cream

1/2 cup crushed pineapple, drained

1/2 cup shredded coconut

1/4 cup sugar

4 tablespoons corn starch

1 teaspoon vanilla extract

1/4 teaspoon salt

Whipped cream for topping

Toasted coconut flakes for garnish

Instructions

1. In a medium saucepan, combine the sweetened condensed milk, coconut milk, and heavy cream. Heat over medium heat, stirring frequently until steaming.

2. In a separate bowl, whisk together sugar, cornstarch, and salt. Gradually whisk into the milk mixture and cook until it thickens, about 5-7 minutes.

3. Remove from heat and stir in vanilla extract. Allow to cool slightly.

4. Layer sliced bananas and crushed pineapple evenly over the graham cracker crust.

5. Pour the pudding mixture over the fruit layer, spreading evenly.

6. Sprinkle shredded coconut over the top.

7. Refrigerate for at least 4 hours or until set.

8. Before serving, top with whipped cream and toasted coconut flakes.

Storage

Store covered in the refrigerator for up to 3 days.

Reheating

Topping can be reheated gently in a microwave, but it is best served cold.

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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.