Recipe courtesy of Megan Mitchell
Recipe courtesy of Megan Mitchell
Watch how to make this recipe.
Toasted Coconut Banana Pudding for Two
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- Level: Easy
- Total: 1 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 22 g
- Saturated Fat
- 18 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 40 mg
This is a mash-up of two of my favorite desserts, banana pudding and coconut cream pie. I sub in coconut milk and coconut cream to cut back on the dairy and add another layer of coconut flavor, then bump up the flavors with vanilla bean, toasted coconut, sliced bananas and crunchy vanilla wafers. Instead of committing to a big batch of pudding, you can make just enough for two servings in individual parfait glasses or jars.
- Level: Easy
- Total: 1 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 22 g
- Saturated Fat
- 18 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 40 mg
Ingredients
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Directions
- Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
- Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It’ll clump together but loosen up as you whisk.
- Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
- Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn’t form, then place in the fridge to chill for 1 hour.
- When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners’ sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
- To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.
Cook’s Note
If you have allergy concerns, check the labels or contact the manufacturer to make sure the vanilla wafers were not produced in a facility with milk. You could make the vanilla pudding in advance. It’ll keep 3 to 4 days in the fridge. The coconut whipped cream will last up to 1 day in the fridge.
