If you're looking to transport your taste buds to a tropical paradise, this Tropical Coconut Banana Pudding is the ticket. With its creamy texture and vibrant flavors, it's a delightful twist on a classic dessert. Perfect for a summer gathering or a cozy night in, this pudding is sure to impress your family and friends.
The backbone of our pudding is a combination of whole milk and coconut milk that gives it that trademark creamy consistency with a hint of coconut. We sweeten the mix with granulated sugar, which balances the rich flavors. The all-purpose flour thickens the pudding, while egg yolks add richness and a silky texture. A splash of vanilla extract enhances the overall flavor, and a pinch of salt rounds everything out. The stars of the show, ripe bananas, lend natural sweetness and tropical flair. The sweetened shredded coconut adds texture and even more coconut goodness. Vanilla wafers provide a lovely layer of crunch. For the topping, we use heavy cream whipped with powdered sugar and a hint of coconut extract for a luscious finish. Finally, toasted coconut flakes add crunch and a delightful nutty aroma.
This pudding pairs beautifully with a scoop of vanilla ice cream for an extra indulgent treat. If you're feeling adventurous, try serving it with a drizzle of caramel sauce or a side of fresh tropical fruit, like mango or pineapple, to enhance the tropical theme.
Start by combining the whole milk, coconut milk, and granulated sugar in a medium saucepan. Heat this gently over medium heat, stirring occasionally, until the sugar dissolves completely. You’ll want to keep an eye on it to prevent the milk from scorching.
While the milk mixture is warming, grab a bowl and whisk together the flour, egg yolks, vanilla extract, and salt. Once the milk is ready, slowly pour it into your egg mixture, whisking constantly. This helps temper the eggs and prevents them from turning into scrambled eggs.
Pour this combined mixture back into the saucepan. Cook it over low heat, stirring frequently, until it thickens into a custard-like consistency. It should coat the back of a spoon but still be pourable. Remove it from the heat and let it cool slightly.
In your chosen 9x9 inch baking dish, layer a third of the vanilla wafers, banana slices, and shredded coconut. Pour half of the custard over these layers, then repeat the process, ending with a layer of custard on top. Cover and let it chill in the refrigerator for at least four hours to set up nicely.
Before serving, whip the heavy cream with powdered sugar and coconut extract until soft peaks form, then spread this over the chilled pudding. Finish with a sprinkle of toasted coconut flakes for extra texture and flavor.
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