If you're looking for a dessert that combines the comforting flavors of caramelized bananas with the tropical flair of coconut, this Caramelized Banana Pudding with Coconut Whip is for you. It's a delightful twist on traditional banana pudding, perfect for those who crave something a bit more exotic and indulgent.
Bananas: The star of the show, they provide natural sweetness and a creamy texture when caramelized. Use ripe ones for the best flavor.
Butter: Adds richness to the caramel, making it smooth and luxurious.
Granulated sugar: Used for caramelizing the bananas and sweetening the custard base.
Whole milk and heavy cream: These create a rich, luscious custard that's the foundation of the pudding.
Cornstarch: This is our thickening agent, ensuring the custard sets properly.
Vanilla extract: Infuses a warm, aromatic flavor that complements the bananas and coconut.
Toasted coconut flakes: Adds a delightful crunch and enhances the tropical flavor profile.
Coconut cream: When whipped, it becomes a fluffy, flavorful topping that contrasts beautifully with the pudding.
Powdered sugar: Used to sweeten the coconut whip without adding graininess.
Serve this pudding in individual glass dishes for an elegant presentation, allowing the layers to shine. Pair it with a scoop of vanilla ice cream for an extra indulgent treat, or serve alongside a slice of grilled pineapple for a tropical twist.
Start by slicing your bananas and setting them aside. This way, they're ready to go when you need to caramelize them. In a pan over medium heat, melt the butter and add 1 cup of sugar. Stir it gently until it turns a rich, golden caramel. Add the banana slices to the pan, stirring occasionally, until they're golden and slightly soft. Set them aside to cool.
Next, grab a saucepan and pour in the whole milk and heavy cream. Heat it on medium until it's just about to simmer. Whisk in 1/2 cup of sugar, the cornstarch, and a pinch of salt. Keep whisking as it thickens, ensuring it's smooth and free of lumps. Once thickened, remove it from the heat and stir in the vanilla extract.
Layer the caramelized bananas in your serving dish, then pour the warm custard over them. Smooth it out with a spatula and let it cool to room temperature before covering and chilling it in the fridge for at least 4 hours to set.
While the pudding is chilling, make the coconut whip. In a chilled bowl, beat the coconut cream with the powdered sugar and a touch of vanilla extract until it's light and fluffy. Once the pudding is set, generously dollop the coconut whip on top and sprinkle with the toasted coconut flakes just before serving.
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