Toasted Coconut Banana Pudding Delight

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 8
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Welcome to the world of creamy, dreamy desserts! This Toasted Coconut Banana Pudding Delight combines the rich flavor of ripe bananas with the tropical twist of toasted coconut. Perfect for a sunny day or whenever you need a sweet escape, this dessert is both indulgent and refreshing.

Ingredients for Toasted Coconut Banana Pudding Delight

Bananas bring natural sweetness and a creamy texture to the pudding. Choose ripe ones for the best flavor. Sugar sweetens the pudding base, while cornstarch thickens it to the perfect consistency. A pinch of salt balances the sweetness. Whole milk adds richness, and when combined with egg yolks, it forms the base of our custard. Unsalted butter gives a smooth finish, and vanilla extract adds a warm, inviting aroma. Sweetened shredded coconut, toasted to golden perfection, adds texture and a nutty flavor. Heavy cream whipped with powdered sugar and a dash of coconut extract creates a luscious topping. Finally, vanilla wafers add a delightful crunch and structure to the dessert layers.

Tips & Tricks

  • Toast your coconut on a baking sheet in the oven to ensure even color.
  • If you’re in a hurry, chill the pudding in individual servings; they’ll set faster.
  • Use a rubber spatula to scrape every bit of pudding from the saucepan.
  • Layer the dessert in a trifle bowl for a stunning presentation.

Serving Suggestions

This pudding pairs beautifully with a light fruit salad on the side. For a more decadent experience, serve with a scoop of vanilla ice cream. It’s also lovely with a glass of iced tea for a refreshing contrast.

Frequently Asked Questions

Can I use coconut milk instead of whole milk?
Yes, but it will alter the texture and flavor slightly, giving a stronger coconut taste.
How long can I store leftovers?
Keep them in the fridge for up to 3 days, covered tightly.
Can I use other fruits?
Absolutely! Mango or pineapple would work well with the coconut flavor.

Toasted Coconut Banana Pudding Delight Recipe Walkthrough

Start by grabbing a medium saucepan. Mix together the sugar, cornstarch, and salt right in there. Slowly pour in the milk, giving it a good whisk to combine everything smoothly. Place the pan over medium heat and keep stirring. You’ll want to hang around for this part because it needs constant attention until it thickens and starts to bubble.

Meanwhile, separate four egg yolks into a bowl. Once your milk mixture is ready, slowly whisk half of it into the yolks. This step is crucial to avoid curdling. After that’s mixed, pour it all back into the saucepan. Cook for just a couple more minutes, keeping that spoon moving to prevent sticking.

Take it off the heat and stir in the butter and vanilla extract until the butter melts completely. Let it cool slightly before you start layering. In your chosen serving dish, layer slices of banana with vanilla wafers, then pour over some of the pudding. Repeat these layers until everything is used up.

For the topping, whip the heavy cream with powdered sugar and coconut extract until you see those soft peaks forming. Spread it over your pudding layers, and then sprinkle the toasted coconut on top. The final touch is to let it chill in the fridge for at least 2 hours so the flavors meld and the pudding sets beautifully.

Why You'll Love This Recipe

  • Layers of flavor: Creamy pudding meets crunchy coconut and crisp wafers.
  • Easy to make: Simple steps with a big payoff.
  • Perfect for gatherings: A crowd-pleaser with a tropical twist.
  • Make-ahead friendly: Prepare it in advance and free up your time.

Ingredients

3 ripe bananas, sliced
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon coconut extract
20 vanilla wafers

Step-by-step Instructions

1. In a medium saucepan, combine sugar, cornstarch, and salt.
2. Gradually whisk in milk and cook over medium heat, stirring constantly, until mixture thickens and boils.
3. In a separate bowl, whisk egg yolks; gradually whisk in half of the hot milk mixture.
4. Return egg mixture to saucepan and cook for 2 more minutes.
5. Remove from heat and stir in butter and vanilla extract.
6. Let pudding cool slightly, then layer with bananas and vanilla wafers in a serving dish.
7. For the topping, whip heavy cream with powdered sugar and coconut extract until soft peaks form.
8. Spread whipped cream over layered pudding, then sprinkle with toasted coconut.
9. Chill in the refrigerator for at least 2 hours before serving.

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