BANANA COCONUT PUDDING OR PIE FILLING
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
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
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
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
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
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
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"
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
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
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
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
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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