Tropical Banana Pudding

Name: Tropical Banana Pudding
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 cup coconut milk; 1 cup whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 tsp salt; 1 tsp vanilla extract; 3 ripe bananas, sliced; 1 cup crushed macadamia nuts; 1/2 cup shredded coconut, toasted; 1 box vanilla wafers (11 oz); Whipped cream for topping

🕒 Prep: 10 min

🔥 Cook: 5 min

🍽 Serves: 8

★★★★★

Be the First to Review!

Welcome to a tropical twist on a classic dessert — Tropical Banana Pudding! Infused with the rich flavors of coconut and macadamia nuts, this pudding brings a sunny, island vibe to your table. Perfect for any occasion that calls for a touch of the exotic.

Save Print Jump to Recipe

Ingredients for Tropical Banana Pudding

Coconut milk adds a creamy, tropical base to the pudding, giving it that signature island flavor. Whole milk balances the richness for a smooth texture. Granulated sugar sweetens the pudding just right, while cornstarch thickens it to a perfect consistency. A pinch of salt enhances all the flavors. Vanilla extract brings a warm, aromatic note to the dessert. Fresh, ripe bananas provide sweetness and a tender texture. Crushed macadamia nuts add a buttery crunch, and toasted shredded coconut offers a nutty aroma and flavor. Vanilla wafers give structure and a delightful crunch to the layers. Finally, whipped cream adds lightness as a finishing touch.

Tips & Tricks

Use ripe bananas for sweetness and flavor; avoid overripe ones as they can become mushy.
Toast the coconut yourself for a fresher flavor; just spread it on a baking sheet and bake at 350°F (175°C) for a few minutes, keeping an eye on it to prevent burning.
For a thicker pudding, let it cook a minute longer on the stove before removing it from the heat.

Serving Suggestions

This pudding pairs beautifully with a fresh fruit salad for a light, refreshing dessert. For a more indulgent treat, serve it alongside a scoop of vanilla or coconut ice cream. It’s also a hit at potlucks and summer parties, where it can be the star of a tropical-themed dessert table.

Frequently Asked Questions

Can I use a different type of nut?: Absolutely! If you're not a fan of macadamia nuts, try chopped almonds or pecans for a different, yet still delicious, flavor.
How long will the pudding keep in the refrigerator?: It should stay fresh for about 3 days when covered tightly. Note that the wafers will soften over time, so it's best enjoyed within the first two days.

Tropical Banana Pudding Recipe Walkthrough

Start by making the pudding: In a medium saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and salt. Whisk these ingredients over medium heat. Keep whisking as it heats up; you don't want it to stick at the bottom. After about 5 minutes, it should thicken and start to bubble. Once it reaches that point, remove it from the heat and stir in the vanilla extract.

Now, let's assemble: Grab a trifle dish or a similar serving dish. Place a layer of vanilla wafers at the bottom. Next, add a layer of banana slices, followed by a generous spoonful of your coconut pudding. Sprinkle some crushed macadamia nuts and toasted coconut on top. Repeat these layers until you run out of ingredients, making sure to finish with a layer of pudding and a topping of whipped cream. For the final touch, sprinkle more crushed nuts and toasted coconut on top.

All that's left is to cover the dish and let it chill in the refrigerator for at least 2 hours. This gives the flavors time to meld beautifully.

Why You'll Love This Recipe

Combines creamy pudding with tropical flavors for a unique experience.
Easy to assemble, with no baking required.
Perfect for both casual gatherings and special occasions.
Make-ahead dessert that tastes even better after a few hours in the fridge.

Ingredients

1 cup coconut milk

1 cup whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

1 tsp vanilla extract

3 ripe bananas, sliced

1 cup crushed macadamia nuts

1/2 cup shredded coconut, toasted

1 box vanilla wafers (11 oz)

Whipped cream for topping

Step-by-step Instructions

1. In a medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt over medium heat.

2. Whisk continuously until the mixture thickens and begins to bubble, about 5 minutes.

3. Remove from heat and stir in vanilla extract.

4. In a trifle dish or similar serving dish, layer vanilla wafers, banana slices, and coconut pudding.

5. Sprinkle a layer of crushed macadamia nuts and toasted coconut over the pudding.

6. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream and a sprinkle of crushed nuts and toasted coconut.

7. Refrigerate for at least 2 hours before serving.

Save Print

Ratings and Comments

Thank you for your rating!