Are you looking for a delicious and easy-to-make dessert that will impress your guests? Look no further than coconut banana pudding! This creamy, tropical dessert is a crowd-pleaser that is perfect for any occasion and super easy to make.
To make coconut banana pudding, you will need ripe bananas, coconut milk, vanilla extract, whipped cream, and vanilla wafers.
Not only is coconut banana pudding delicious, but it is also a healthier alternative to traditional desserts. Coconut milk is a great source of healthy fats, and bananas are packed with vitamins and fiber. Plus, this dessert is gluten-free and can easily be made vegan by using a non-dairy whipped cream and milk.
Coconut banana pudding is also incredibly versatile. You can add other tropical fruits, such as pineapple or mango, to give it an extra burst of flavor. Or, you can mix in some shredded coconut for added texture and crunch as I have done in this recipe. And if you’re feeling adventurous, try adding a splash of rum to the pudding mix for a tropical twist.
This dessert is perfect for any occasion, whether it’s a summer barbecue, a holiday party, or a casual dinner with friends. It’s quick and easy to make, but looks and tastes like you spent hours in the kitchen. Plus, it’s a dessert that everyone can enjoy, regardless of dietary restrictions.
In conclusion, coconut banana pudding is a delicious and healthy dessert that is perfect for any occasion. With its creamy texture and tropical flavors, it is sure to impress your guests and leave them wanting more.
So why not give it a try and add it to your dessert repertoire today? You’ll need…
Coconut Banana Pudding – The Perfect Dessert For Any Occasion
Delicious pudding made with coconut milk and whole milk, and served in layers of crispy vanilla wafers, roasted coconuts, pudding, banana and freshly whipped cream.
Ingredients
Instructions
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Heat the coconut milk and whole milk in a medium saucepan over medium heat until it is just before the boiling stage.
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In the meantime, whisk the egg yolks, sugar, cornstarch, and salt in a small bowl.
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- Once the milk is hot, pour one ladle of milk into the egg mixture and whisk to temper the egg yolks.
- Pour the warmed egg mixture into the saucepan with the remaining milk and cook, stirring constantly, until a thick and smooth pudding forms, approximately 5-6 minutes.
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- Remove the pudding from heat and stir in the vanilla extract and butter.
- Whisk until the butter melts into the pudding.
- Cover the pudding with plastic wrap and place in the refrigerator to cool for 2 hours.
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Once the pudding has cooled, whip the heavy whipping cream with the powdered sugar until soft peaks form.
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To assemble the pudding cups, layer vanilla wafers, pudding, and banana slices between 4 serving glasses and finish with whip cream on top and sprinkle with toasted coconut.
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To assemble the pudding cups, layer vanilla wafers, pudding, and banana slices between 4 serving glasses and finish with whip cream on top and sprinkle with toasted coconut.
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Enjoy!