Coconut Banana Pudding Recipe

Name: Coconut Banana Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (13 2/3 ounce) cans coconut milk; 1/2 cup whole milk; 1 cup cream of coconut; 1/2 cup cornstarch; 4 egg yolks; 1/4 teaspoon salt; 4 tablespoons unsalted butter; 2 teaspoons vanilla extract; 6 bananas, sliced; 36 -40 vanilla wafers; 2 cups heavy cream; 1/2 cup cream of coconut; 1/2 cup coconut, sweetened and shredded, toasted

Servings: persons

2 (13 2/3 ounce) cans coconut milk
1/2 cup whole milk
1 cup cream of coconut
1/2 cup cornstarch
4 egg yolks
1/4 teaspoon salt
4 tablespoons unsalted butter
2 teaspoons vanilla extract
6 bananas, sliced
36 -40 vanilla wafers
2 cups heavy cream
1/2 cup cream of coconut
1/2 cup coconut, sweetened and shredded, toasted

1
For the pudding, heat coconut milk and whole milk in a saucepan over medium until it steams.
2
Whisk together 1 c cream of coconut, cornstarch, egg yolks, and salt until smooth. While whisking, gradually pour in half of the hot milk mixture. Pour egg-milk mixture back into pan and cook over medium heat until thick. Boil pudding 1 minute more, whisking constantly, to eliminate any starchy taste.
3
Off heat, stir in butter and vanilla until butter melts. Transfer pudding to a bowl and cover with plastic wrap, pressing it on the surface. Chill pudding until cool.
4
To assemble, layer banana slices on bottom of a 5 qt trifle dish (or glass bowl), Top banana with a third of the pudding and a layer of wafers. Repeat layering two times, top with final layer of bananas, cover and chill until cold.
5
For the whipped cream, beat heavy cream and 1/2 c cream of coconut with a mixer on medium speed until soft peaks form. Top dessert with whipped cream and garnish with toasted coconut.

3805

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (13 2/3 ounce) cans coconut milk, 1/2 cup whole milk, 1 cup cream of coconut, 1/2 cup cornstarch, and more.

Yes, Coconut Banana Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Banana Pudding

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