Coconut-Banana Pudding Recipe

Name: Coconut-Banana Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large egg yolks; 1 cup (7 oz.) granulated sugar; 1/2 cup (2.25 oz.) all-purpose flour; 1/4 teaspoon table salt; 3 cups half-and-half; 2 tablespoons (1 oz.) salted butter; 1/4 teaspoon coconut extract; 3 teaspoons vanilla extract, divided; 3 cups heavy cream; 1/2 cup (2 oz.) powdered sugar; 1 (11-oz.) package vanilla wafers; 6 small ripe bananas, sliced 1/4 to 1/2 inch

Servings: persons

6 large egg yolks
1 cup (7 oz.) granulated sugar
1/2 cup (2.25 oz.) all-purpose flour
1/4 teaspoon table salt
3 cups half-and-half
2 tablespoons (1 oz.) salted butter
1/4 teaspoon coconut extract
3 teaspoons vanilla extract, divided
3 cups heavy cream
1/2 cup (2 oz.) powdered sugar
1 (11-oz.) package vanilla wafers
6 small ripe bananas, sliced 1/4 to 1/2 inch

1
Whisk egg yolks in a medium bowl until thick and lemon colored (about 1 minute).
2
Stir together sugar, flour, and salt in a large heavy saucepan; gradually whisk in half-and-half. Whisking constantly, bring mixture just to a boil over medium (about 8 to 10 minutes). Remove from heat.
3
Gradually whisk about one-fourth of hot sugar mixture into yolks; gradually add yolk mixture to remaining hot sugar mixture, whisking constantly. Return to heat; cook over medium, whisking constantly, 1 minute. Remove from heat, and whisk in butter, coconut extract, and 2 teaspoons vanilla extract. Transfer to a medium bowl, and place plastic wrap directly on warm filling; cool completely (about 2 hours).
4
Beat cream and remaining 1 teaspoon vanilla at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, and beat until medium peaks form.
5
Reserve 12 vanilla wafers. Arrange half of remaining wafers in 1 layer in the bottom of a 3 1/2- to 4-quart bowl. Top with half of banana slices, half of custard, and half of whipped cream. Repeat layers once. Top with crumbled reserved wafers.

1350

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 large egg yolks, 1 cup (7 oz.) granulated sugar, 1/2 cup (2.25 oz.) all-purpose flour, 1/4 teaspoon table salt, 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.

That's it — enjoy your meal!

Coconut-Banana Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions