Coconut Banana 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

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

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

CREAMY COCONUT-BANANA RICE PUDDING



Creamy Coconut-Banana Rice Pudding image

Rice pudding is one of the easiest, most scrumptious desserts you could make, and this one-with cinnamon, coconut milk and bananas-is no exception.

Provided by My Food and Family

Categories     Recipes

Time 4h40m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 7

2 cans (15 oz. each) lite coconut milk
3/4 cup sugar
1 cinnamon stick
3/4 cup long-grain white rice, uncooked
1 banana
3/4 cup thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan. Stir in rice; cover.
  • Cook on low heat 20 to 25 min. or until rice is tender and pudding is thickened, stirring occasionally. Spoon into bowl; cool. Refrigerate several hours or until chilled.
  • Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding. Top with COOL WHIP and coconut.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 26 g, Protein 3 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.

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