Recipe courtesy of Alex Caspero
Light Tropical Banana Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 160
- Total Fat
- 6.6 grams
- Cholesterol
- 18 milligrams
- Sodium
- 38 milligrams
- Carbohydrates
- 24.8 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 1.2 grams
- Sugar
- 16 grams
- Total: 13 hr 5 min (includes overnight chilling)
- Active: 40 min
Ingredients
2 cups coconut-milk beverage
1 tablespoon unsalted butter
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon pure vanilla extract
1/2 cup heavy whipping cream
2 medium bananas, sliced
1 cup chopped pineapple chunks
15 vanilla wafers
Toasted coconut flakes, for garnish
Directions
- Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk.
- Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes.
- Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours.
- Beat the whipping cream with an electric mixer until stiff peaks form.
- Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer.
- Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving.