Coconut Lime Banana Pudding Recipes

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COCONUT BANANA PUDDING



Coconut Banana Pudding image

Provided by Tia Mowry

Categories     dessert

Time 2h25m

Yield 4 servings

Number Of Ingredients 8

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

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 OR PIE FILLING



Banana Coconut Pudding or Pie Filling image

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

6 cups unsweetened vanilla-flavored almond milk
6 large egg yolks
⅔ cup coconut sugar
½ cup cornstarch
1 teaspoon sea salt
1 cup toasted unsweetened shredded coconut
¼ cup butter
1 tablespoon bourbon vanilla extract
3 bananas, sliced

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

COCONUT MILK BANANA PUDDING



Coconut Milk Banana Pudding image

Coconut milk banana pudding is pretty much always a guaranteed hit among the masses.

Provided by Cassie Johnston

Categories     Desserts

Time 40m

Number Of Ingredients 10

1/2 cup maple syrup (or granulated sugar)
2 eggs
1 14-ounce can light coconut milk
5 bananas, sliced into thin discs, divided
2 tablespoons cornstarch
3 tablespoons warm water
1 teaspoon vanilla extract
Pinch of salt
3 cups vanilla wafer cookies (like Nilla brand)
Whipped cream and shredded coconut for topping

Steps:

  • In a large, heat-proof glass or steel mixing bowl, whisk together the syrup or sugar, eggs and coconut milk until well-combined. Add in about half the sliced bananas. Place the bowl over a saucepan with about 1" of simmering water (to create a make-shift double boiler).
  • Heat the coconut milk mixture in the double boiler until very hot, stirring frequently to prevent scorching. Meanwhile, in a small bowl, whisk together the cornstarch and water. Once the coconut milk mixture is hot, whisk in the cornstarch mixture and continue stirring mixture until pudding thickens to the consistency of thin yogurt. The added bananas will break down as it cooks.
  • Remove from heat, stir in the vanilla extra and salt. Set aside to cool for a few minutes before assembling the pudding.
  • To assemble, layer 1/3 of the vanilla wafers and 1/3 of the remaining banana slices on the bottom of a trifle dish or bowl. Top with half of the pudding. Then repeat the layers ending with the last of the wafers and banana slices. Refrigerate for 3-4 hours or until completely cooled through. Serve with sweetened whipped cream and shredded coconut for topping.

Nutrition Facts : Calories 244 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 serving, Sodium 128 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BANANA BREAD WITH COCONUT-KEY LIME GLAZE



Banana Bread with Coconut-Key Lime Glaze image

Delicious summer treat.

Provided by Jenna L. Annas

Time 1h55m

Yield 8

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
¼ cup sweet butter, softened
2 large eggs
1 ½ cups mashed bananas
¼ cup plain yogurt
3 tablespoons dark rum
½ cup grated fresh coconut
½ cup powdered sugar
1 ½ tablespoons Key lime juice
1 tablespoon coconut flakes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
  • Mix flour, baking soda, and salt together in a bowl.
  • Beat sugar and butter together in a large bowl with an electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt, and rum; beat until blended. Add flour mixture and beat on low speed or by hand until just moist. Stir in fresh coconut and pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
  • Meanwhile, whisk together powdered sugar, Key lime juice, and coconut flakes for glaze in a bowl. Drizzle over warm bread.
  • Remove warm bread from the pan and place on a wire rack. Drizzle glaze over top and allow to cool completely before cutting, about 30 minutes.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 68.9 g, Cholesterol 62.2 mg, Fat 11.5 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 7.7 g, Sodium 371.4 mg, Sugar 39.2 g

COCONUT BANANA PUDDING



Coconut Banana Pudding image

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

2 (13 2/3 ounce) cans coconut milk
1/2 cup whole milk
1 cup cream of coconut
1/2 cup cornstarch
4 egg yolks
1/4 teaspoon salt
4 tablespoons unsalted butter
2 teaspoons vanilla extract
6 bananas, sliced
36 -40 vanilla wafers
2 cups heavy cream
1/2 cup cream of coconut
1/2 cup coconut, sweetened and shredded, toasted

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, LIME AND COCONUT CAKE (AUSTRALIA)



Banana, Lime and Coconut Cake (Australia) image

This recipe was found at www.sydneymarkets.com.au & is posted here for the Zaar World Tour 5. [NOTE: The recipe was edited on 17 May as per Tinkerbell's review!}

Provided by Sydney Mike

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 large eggs
1 lime, zest of, minced
1 tablespoon lime juice
1/2 cup buttermilk
3 bananas (large, very ripe, mashed)
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup shredded coconut
1 (8 ounce) package cream cheese, reduced fat, room temperature
1 cup powdered sugar, sifted

Steps:

  • FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
  • In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
  • In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
  • Add banana mixture & beat on low until combined.
  • In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
  • With a large metal spoon, gently fold in only half of the coconut untl just combined.
  • Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
  • Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
  • FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
  • Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.

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