Bananacoconutpudding Food

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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 PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

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

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

SUNNY'S BANANA PUDDING "JAR-FAITS"



Sunny's Banana Pudding

Provided by Sunny Anderson

Categories     dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 6

1 cup creamy peanut butter
2 tablespoons creamed honey
One 8-ounce tub whipped topping
2 cups mini vanilla wafers
2 bananas, peeled and sliced into 1/4-inch slices
2 cups prepared vanilla pudding

Steps:

  • In a large bowl or stand mixer, add the peanut butter and honey and blend. Add the whipped topping and fold until combined.
  • Layer the ingredients evenly in 6 canning jars in this order: wafers, bananas, pudding, wafers, bananas, peanut butter mixture, then repeat. Reserve a few banana slices and use them to top each jar. Refrigerate at least 4 hours until set and chilled. Serve cold.

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 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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