Tropical Banana Coconut Pudding Pie

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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If you're dreaming of a tropical escape, this Tropical Banana Coconut Pudding Pie is your ticket. With a creamy coconut filling, fresh bananas, and a hint of pineapple, it's like a mini vacation for your taste buds.

Ingredients for Tropical Banana Coconut Pudding Pie

The base of our pie is a ready-made graham cracker crust, which provides a crunchy contrast to the creamy filling. Bananas bring natural sweetness and a soft texture. Sweetened condensed milk adds rich flavor and sweetness, while coconut milk enhances the tropical theme. Heavy cream gives the pudding its silky texture. Crushed pineapple introduces a subtle tang and fruity notes. Shredded coconut not only intensifies the coconut flavor but also adds a bit of chewiness. Sugar and cornstarch are used to sweeten and thicken the pudding. A hint of vanilla extract rounds out the flavors, and a pinch of salt balances everything perfectly.

Tips & Tricks

  • To prevent bananas from turning brown, you can lightly dip them in lemon juice before layering.
  • For a more intense coconut flavor, use toasted coconut in the pudding and as a garnish.
  • Make sure to let the pudding cool slightly before pouring it over the fruit to avoid a soggy crust.

Serving Suggestions

This pie pairs beautifully with a light, fruity white wine or a refreshing iced tea. For a dessert platter, consider serving alongside macarons or tropical fruit slices like mango and papaya.

Frequently Asked Questions

Can I make this pie ahead of time?
Yes, it's actually better if made a day in advance to allow the flavors to meld.
Can I use fresh pineapple instead of canned?
Absolutely, just make sure it's well-drained to prevent excess moisture.
How long will leftovers keep in the fridge?
Stored properly, the pie should keep for up to 3 days in the refrigerator.

Tropical Banana Coconut Pudding Pie Recipe Walkthrough

Start by grabbing a medium saucepan and combining the sweetened condensed milk, coconut milk, and heavy cream. You'll want to heat this over medium heat, stirring frequently until you see it steaming. This should take a few minutes, so keep an eye on it to prevent scorching.

While your milk mixture is heating, whisk together the sugar, cornstarch, and salt in a separate bowl. Slowly whisk this dry mix into your steaming milk mixture. Continue to cook and stir until it thickens — this usually takes about 5-7 minutes. You'll know it's ready when it coats the back of a spoon.

Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Let it cool slightly while you prepare the crust.

Now, layer your sliced bananas and crushed pineapple evenly over the graham cracker crust. Pour the slightly cooled pudding mixture over the fruit, spreading it evenly to cover all the nooks and crannies.

Sprinkle the shredded coconut over the top of the pudding layer. Then, refrigerate the pie for at least 4 hours, or until it's fully set and chilled.

Before serving, top your pie with dollops of whipped cream and a handful of toasted coconut flakes for that extra-special touch.

Why You'll Love This Recipe

  • Combines the creamy texture of pudding with a tropical twist.
  • Quick assembly using a store-bought graham cracker crust.
  • Perfect balance of sweetness without being overpowering.
  • Impressive yet easy dessert for gatherings or special occasions.

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

Step-by-step 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.

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