Banana Coconut Cream Pudding

🕒 Prep: 20 min
🔥 Cook: 10 min
🍽 Serves: 8
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Looking for a dessert that blends comfort and a tropical twist? This Banana Coconut Cream Pudding is your answer. With creamy layers and a touch of coconut, it's perfect for any occasion.

Ingredients for Banana Coconut Cream Pudding

Bananas add natural sweetness and a creamy texture. Choose ripe ones for the best flavor.

Granulated sugar is the sweet base for our pudding, balancing the flavors.

All-purpose flour helps thicken the pudding to the right consistency without being too heavy.

Salt enhances the overall flavor, making everything pop just a little more.

Whole milk provides richness and creaminess, the backbone of any good pudding.

Egg yolks contribute to the pudding's creamy texture and add richness.

Unsalted butter adds a touch of richness and smoothness.

Vanilla extract provides a sweet, aromatic note that complements the banana and coconut.

Sweetened shredded coconut brings a tropical flair and extra sweetness.

Heavy cream, when whipped, adds a light, airy finish on top of the pudding.

Powdered sugar sweetens the whipped cream without grittiness.

Coconut extract boosts the coconut flavor in the whipped cream, tying the whole dish together.

Vanilla wafers add a crunchy texture contrast to the creamy layers.

Toasted coconut flakes serve as a lovely garnish, adding both flavor and a hint of crunch.

Tips & Tricks

  • For the best banana flavor, use slightly overripe bananas with brown spots.
  • If you prefer a thicker pudding, add an extra tablespoon of flour when cooking.
  • Toasting the coconut flakes is easy: just spread them on a baking sheet and bake at 350°F (175°C) for about 5 minutes, watching closely.

Serving Suggestions

This pudding shines as a standalone dessert, but you can elevate it by serving with a scoop of vanilla ice cream. For a more elegant presentation, serve in individual glasses and add a sprig of mint on top.

Frequently Asked Questions

Can I make this pudding ahead of time?
Yes, you can prepare it a day in advance. Just add the whipped cream and garnish right before serving.
Is there a non-dairy substitute for the milk and cream?
You can use coconut milk for a richer coconut flavor and coconut whipped cream as a substitute.

Banana Coconut Cream Pudding Recipe Walkthrough

Start by grabbing a medium saucepan and whisk together your sugar, flour, and salt. Slowly add in the milk, whisking as you go to prevent lumps. Place the saucepan over medium heat and keep stirring until the mixture thickens; this should take about 10 minutes.

In the meantime, beat the egg yolks in a separate bowl. Carefully whisk a small amount of the hot milk mixture into the yolks to temper them. This step is crucial to avoid curdling. Then, pour the egg mixture back into the saucepan, whisking constantly as you cook for another 2 minutes.

Once thickened, remove the saucepan from heat. Stir in the butter, vanilla extract, and shredded coconut. Allow the pudding to cool slightly; this is a good time to tidy up or prepare your serving dishes.

While the pudding cools, whip the heavy cream with powdered sugar and coconut extract until soft peaks form. Set it aside in the fridge to keep it cold.

Now, it's assembly time. In a trifle dish or individual cups, layer vanilla wafers, sliced bananas, and your coconut pudding. Repeat these layers, finishing with a generous topping of whipped cream.

Finally, sprinkle toasted coconut flakes over the top before serving. This adds a beautiful finish and a bit of crunch.

Why You'll Love This Recipe

  • The combination of bananas and coconut provides a refreshing twist on a classic pudding.
  • It's a crowd-pleaser that's both easy to make and impressive to serve.
  • Perfect for banana lovers craving something different yet familiar.

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

Step-by-step 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.

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