Coconut Banana Pudding

Total Time:
2 hr 25 min
Prep:
15 min
Inactive:
2 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • Special equipment: four 10-ounce ramekins

  • 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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