Sugar Free Coconut Banana Pudding Recipes

SUGAR FREE COCONUT BANANA PUDDING

Steps:

• 1. In a large sauce pan whisk together first 7 ingredients. Be sure to dissolve all corn starch into this mixture.
• 2. Cook over medium heat, whisking constantly, until the custard begins to thicken. When thickened enough to coat the back of a spoon add butter a few cubes at a time. Stirring until all butter is incorporated. Stir in half the coconut at this time as well.
• 3. Remove pan from heat and carefully stir flavorings into custard. Cool completely
• 4. In a 2 quart casserole dish pour 2 Tbs of cooled custard to coat the bottom. Layer wafers to cover bottom. Cover wafers with a layer of bananas. Just cover bananas with more custard.
• 5. Repeat layers until dish is filled. End with custard. Sprinkle remaining coconut over the top of dish.
• 6. Refrigerate for at least 2 hours before serving. Over night is even better. Store any leftovers in the fridge.

QUICK SUGAR-FREE COCONUT CREAM PIE

Steps:

• If using a regular pie crust, bake as per package or recipe directions. Let cool completely. Combine the vanilla pudding mix and milk in a mixing bowl. Beat on low speed with an electric mixer for 2 minutes or until very thick. Fold in the whipped topping and all but 1/4 cup of the coconut. Pour the filling into the pie crust. Sprinkle the top of the pie evenly with the remaining coconut. Place the pie in the refrigerator and chill well before serving.

SUGAR FREE COCONUT CREAM PIE

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

SUGAR FREE BANANA PUDDING

Steps:

• Mix pudding according to directions on box.
• Fold in thawed cool whip, add vanilla wafers and sliced bananas and mix well.
• Chill and enjoy!

KETO SUGAR-FREE BANANA PUDDING

Steps:

• In a medium saucepan over medium heat, whisk the heavy cream with the Besti and the sea salt. Bring to a simmer.
• Meanwhile, in a medium bowl, whisk the egg yolks.
• Once the cream is steaming, slowly stream 1/2 cup (118 ml) of the hot cream mixture into the egg yolks, whisking constantly. (This is called tempering.)
• Pour the hot egg yolk mixture back into the saucepan. Sprinkle (don't dump) the xanthan gum over the top and immediately whisk vigorously to combine. Cook for 4-5 minutes, until the mixture thickens.
• Remove from the heat and whisk in the vanilla extract, banana extract, and butter.
• Set the pudding aside to cool for 10 minutes. Whisk the mixture again to get rid of the film on top and cover it with plastic wrap, pushing the plastic wrap down on the top of the pudding mixture to prevent a film from forming. Refrigerate for at least 2 hours, until firm.
• While the pudding chills in the fridge, make the coconut flour shortbread cookies according to the instructions here.
• Line a 9x13 inch baking dish with one layer of coconut flour shortbread cookies.
• Make the keto whipped cream according to the instructions here.
• Gently fold one cup of whipping cream into the pudding mixture using a spatula.
• Spread the pudding mixture over the cookies in the baking dish.
• Spread the remaining whipped cream over the pudding layer.
• If desired, you can decorate with some fresh banana slices (not keto, though) and leftover coconut flour shortbread cookies.
• Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.

COCONUT PUDDING

Steps:

• Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
• Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

BANANA COCONUT PUDDING OR PIE FILLING

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.

COCONUT MILK BANANA PUDDING

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.