Coconut Lime Banana Pudding Recipes

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COCONUT-LIME PUDDING CAKE



Coconut-Lime Pudding Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, softened, plus a bit for the pan
3/4 cup granulated sugar
1/4 cup all-purpose flour
3 large eggs at room temperature, separated
1/2 cup limeade concentrate, thawed
3/4 cup canned unsweetened coconut milk
1/4 teaspoon fine salt
Toasted coconut, for garnish, optional

Steps:

  • Game Plan: Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime concentrate thaws in the microwave.
  • Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
  • Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.) In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
  • Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired.

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-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.

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