COCADA CREMOSA DE BANANA (BANANA-COCONUT PUDDING) -- A TROPICAL TREAT TO DIE FOR!
A tropical, delicious, gluten-free pudding (cocada cremosa), perfect for easy entertainment.
Provided by Denise Browning
Time 22m
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the vanilla and heavy cream, into a medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until mixture has thickened (approximately 15 minutes). Stir in both the vanilla and heavy cream. Pour mixture into small glasses and decorate as desired. The cocada cremosa (pudding) can be served warm, at room temperature, or even chilled. Because this is a very sweet treat, I serve it in small glasses.
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.
LIGHT TROPICAL BANANA PUDDING
Cornstarch-thickened pudding, also known as cheater's pudding, creates the same thick, luscious texture as homemade custard with almost none of the fat. A coconut-milk beverage subbed in for regular milk lends a subtle tropical flavor in this classic Southern dessert.
Provided by Food Network
Categories dessert
Time 13h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- 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.
COCADA AMARELA --YELLOW COCONUT PUDDING
Make and share this Cocada Amarela --Yellow Coconut Pudding recipe from Food.com.
Provided by Chef Jean
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Open the coconut, cut it in easy to handle pieces and grate about half of it (about 2 cups worth).
- Combine the sugar, water and cloves in a small saucepan and bring to a boil, stirring constantly. Once it boils, stop stirring and allow to continue boiling until it reaches the temperature of 230 degrees on a candy thermometer. This may take quite a while.
- Reduce the heat to low. With a slotted spoon remove and discard the cloves. Add the grated coconut, a little bit at a time, and mix well. Continue to cook, stirring frequently, for about 10 minutes. The coconut should become translucent. Remove from heat.
- Beat the egg yolks until they thicken slightly, for about 1 minute. Stir in about 1/2 cup of the syrup and mix. Pour this mixture into the saucepan with the remaining syrup and stir together thoroughly.
- Cook over moderate heat for about 10 minutes, stiring frequently, until the pudding thickens enough to pull away from the bottom and sides of the pan. Spoon the pudding into individual serving plates. Let cool, sprinkle with ground cinnamon and serve.
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
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
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