Banana Coconut Pudding Recipes

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COCONUT MILK BANANA PUDDING



Coconut Milk Banana Pudding image

Coconut milk banana pudding is pretty much always a guaranteed hit among the masses.

Provided by Cassie Johnston

Categories     Desserts

Time 40m

Number Of Ingredients 10

1/2 cup maple syrup (or granulated sugar)
2 eggs
1 14-ounce can light coconut milk
5 bananas, sliced into thin discs, divided
2 tablespoons cornstarch
3 tablespoons warm water
1 teaspoon vanilla extract
Pinch of salt
3 cups vanilla wafer cookies (like Nilla brand)
Whipped cream and shredded coconut for topping

Steps:

  • In a large, heat-proof glass or steel mixing bowl, whisk together the syrup or sugar, eggs and coconut milk until well-combined. Add in about half the sliced bananas. Place the bowl over a saucepan with about 1" of simmering water (to create a make-shift double boiler).
  • Heat the coconut milk mixture in the double boiler until very hot, stirring frequently to prevent scorching. Meanwhile, in a small bowl, whisk together the cornstarch and water. Once the coconut milk mixture is hot, whisk in the cornstarch mixture and continue stirring mixture until pudding thickens to the consistency of thin yogurt. The added bananas will break down as it cooks.
  • Remove from heat, stir in the vanilla extra and salt. Set aside to cool for a few minutes before assembling the pudding.
  • To assemble, layer 1/3 of the vanilla wafers and 1/3 of the remaining banana slices on the bottom of a trifle dish or bowl. Top with half of the pudding. Then repeat the layers ending with the last of the wafers and banana slices. Refrigerate for 3-4 hours or until completely cooled through. Serve with sweetened whipped cream and shredded coconut for topping.

Nutrition Facts : Calories 244 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 serving, Sodium 128 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BANANA COCONUT PUDDING OR PIE FILLING



Banana Coconut Pudding or Pie Filling image

Rich and creamy, with an excellent, almost butterscotch-like flavor. Fairly healthy for a sweet treat. I make it gluten- and refined sugar-free, sweetening with coconut sugar.

Provided by gem bee

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 8

Number Of Ingredients 9

6 cups unsweetened vanilla-flavored almond milk
6 large egg yolks
⅔ cup coconut sugar
½ cup cornstarch
1 teaspoon sea salt
1 cup toasted unsweetened shredded coconut
¼ cup butter
1 tablespoon bourbon vanilla extract
3 bananas, sliced

Steps:

  • Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
  • Divide sliced bananas between 8 serving bowls and pour pudding over top.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 39.1 g, Cholesterol 168.9 mg, Fat 18.7 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 11.5 g, Sodium 395.7 mg, Sugar 23.9 g

COCONUT BANANA PUDDING



Coconut Banana Pudding image

Provided by Tia Mowry

Categories     dessert

Time 2h25m

Yield 4 servings

Number Of Ingredients 8

5 ripe bananas
1/2 cup plus 2 tablespoons agave
6 tablespoons cornstarch
1/4 teaspoon sea salt
6 large egg yolks
Two 15-ounce cans coconut milk
12 vanilla wafers
1/2 cup coconut flakes, toasted

Steps:

  • In a food processor, puree 4 of the bananas until smooth, then set aside. In a large saucepan set over medium heat, whisk together the agave, cornstarch, salt, egg yolks and coconut milk until smooth. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cook, stirring constantly, until thick, about 10 minutes. To check for doneness, coat the back of a spoon with the pudding and run your finger down the center of the spoon. The pudding should hold a clear, clean line. Remove from the heat, then fold in the pureed banana. Refrigerate until cool, at least 2 hours or up to overnight. The pudding will continue to thicken as it cools.
  • Slice the remaining banana. Crumble 2 wafers into the bottom of four 10-ounce ramekins. Divide the pudding among the ramekins. Top each serving with banana slices, toasted coconut flakes and another crumbled wafer.
  • Serve cold or at room temperature.

BANANA COCONUT PUDDING



Banana Coconut Pudding image

Categories     Fruit     Ginger     Dessert     Freeze/Chill     Low Sodium     Banana     Coconut     Spring     Chill     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 tablespoon small pearl tapioca (not quick-cooking)
a 14-ounce can light unsweetened coconut milk
2 tablespoons coarsely chopped crystallized ginger
1/3 cup sugar
3 firm-ripe bananas
Garnish if desired: 1 tablespoon chopped crystallized ginger

Steps:

  • In a small bowl soften tapioca in warm water to cover 1 hour.
  • While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and let mixture stand 10 minutes.
  • Drain tapioca. Peel bananas and quarter lengthwise. Cut quarters into 1/2-inch pieces.
  • Heat coconut milk mixture over low heat and gently stir in tapioca and bananas. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool. Divide pudding among six 1/8-cup ramekins and chill, covered, until cold.
  • Garnish pudding with crystallized ginger.

COCONUT-LIME BANANA PUDDING



Coconut-Lime Banana Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16

Grated zest and juice of 1 lime
5 large bananas, peeled and thinly sliced
1 cup sugar
1/4 cup cornstarch
4 large egg yolks
31/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon pure coconut extract
1/2 11-ounce box vanilla wafer cookies (about 44 cookies)
2 tablespoons sweetened shredded coconut
1 5-ounce can coconut cream, chilled
1 cup cold heavy cream
2 tablespoons sugar

Steps:

  • Make the pudding: Place the lime zest in a small bowl; cover and refrigerate. Toss the banana slices with the lime juice in a medium bowl; set aside. Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl.
  • Combine the milk, heavy cream, remaining 3/4 cup sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly whisk the milk mixture into the yolk mixture, then pour into the saucepan and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir in the butter and extracts. Let cool slightly, about 5 minutes.
  • Spread a heaping cup of the pudding in a 2-quart baking dish; cover with one-third of the banana slices, then half of the vanilla wafers and another heaping cup of the pudding. Top with another one-third of the banana slices, then another heaping cup of the pudding. Top with the remaining bananas, then vanilla wafers, then pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
  • Make the topping: Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet and toast until golden, about 10 minutes. Scoop all of the solid coconut cream from the chilled can of coconut cream (do not scoop out any liquid). Beat the coconut cream, heavy cream and sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Spread the coconut whipped cream over the pudding and sprinkle with the toasted coconut and reserved lime zest. Refrigerate about 30 minutes before serving.

TOASTED COCONUT BANANA PUDDING FOR TWO



Toasted Coconut Banana Pudding for Two image

This is a mash-up of two of my favorite desserts, banana pudding and coconut cream pie. I sub in coconut milk and coconut cream to cut back on the dairy and add another layer of coconut flavor, then bump up the flavors with vanilla bean, toasted coconut, sliced bananas and crunchy vanilla wafers. Instead of committing to a big batch of pudding, you can make just enough for two servings in individual parfait glasses or jars.

Provided by Megan Mitchell

Categories     dessert

Time 1h25m

Yield 2 servings

Number Of Ingredients 12

1 cup full-fat unsweetened coconut milk
1 vanilla bean, halved lengthwise and seeds scraped out
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch fine sea salt
2 teaspoons pure vanilla extract
One 13.5-ounce can unsweetened coconut cream, refrigerated in the can for at least 1 hour
2 tablespoons confectioners' sugar
1 medium banana, peeled and thinly sliced
10 vanilla wafers (see Cook's Note)
1/4 cup unsweetened shredded coconut, toasted

Steps:

  • Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
  • Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It'll clump together but loosen up as you whisk.
  • Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
  • Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn't form, then place in the fridge to chill for 1 hour.
  • When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners' sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
  • To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.

BANANA-COCONUT PUDDING



Banana-Coconut Pudding image

Make and share this Banana-Coconut Pudding recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon small pearl tapioca (not quick-cooking)
1 (14 ounce) can light unsweetened coconut milk
2 tablespoons coarsely chopped crystallized ginger
1/3 cup sugar
3 firm-ripe bananas
minced crystallized ginger

Steps:

  • In a small bowl, soften tapioca in warm water to cover 1 hour.
  • While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
  • Remove pan from heat and let mixture stand 10 minutes.
  • Drain tapioca.
  • Peel bananas and quarter lengthwise.
  • Cut quarters into ½ inch pieces.
  • Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
  • Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.
  • Divide pudding among six ramekins and chill, covered, until cold.
  • Garnish puddings with crystallized ginger.

Nutrition Facts : Calories 231.3, Fat 14.3, SaturatedFat 12.6, Sodium 9.3, Carbohydrate 27.8, Fiber 1.6, Sugar 18.4, Protein 2

COCONUT BANANA PUDDING



Coconut Banana Pudding image

From the June 2013 Issue of Cuisine at Home Magazine. The recipe notes say "So they're soft, slightly sweet and don't break down completely in the pudding, choose bananas with just a few brown speck on thier peels"

Provided by Kerena

Categories     Dessert

Time 30m

Yield 1 bowl, 16 serving(s)

Number Of Ingredients 13

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

Steps:

  • For the pudding, heat coconut milk and whole milk in a saucepan over medium until it steams.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 562.1, Fat 32.4, SaturatedFat 23.5, Cholesterol 90.7, Sodium 124.5, Carbohydrate 67, Fiber 2, Sugar 46.4, Protein 3.7

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