Banana Coconut Ramen Pudding Recipes

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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

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE



Banana Coconut Bread Pudding with Rum Sauce image

If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.

Provided by Martina

Categories     Dessert

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 16

6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups)
3 eggs, beaten
3 ripe bananas, mashed
1 teaspoon ground cinnamon
11 ounces sweetened condensed milk
1/2 cup flaked coconut
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
2 tablespoons butter
1 tablespoon flour
2 tablespoons packed brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons rum or 1 tablespoon rum extract

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
  • Stir well to combine.
  • Leave sit for 15 minutes.
  • Pour mixture into greased 9x9 inch pan.
  • Sprinkle nuts evenly over top.
  • Bake for 45-50 minutes or until knife inserted in centre tests clean.
  • For sauce: Melt butter in saucepan, stir in flour.
  • Add brown sugar, cream and milk.
  • Bring to boil, lower heat and simmer until thickened.
  • Remove from heat and stir in rum.
  • Serve warm with pudding.
  • If sauce becomes too thick, thin with a small amount of milk.

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

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.

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