COCONUT-LIME BANANA PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the pudding: Place the lime zest in a small bowl; cover and refrigerate. Toss the banana slices with the lime juice in a medium bowl; set aside. Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl.
- Combine the milk, heavy cream, remaining 3/4 cup sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly whisk the milk mixture into the yolk mixture, then pour into the saucepan and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir in the butter and extracts. Let cool slightly, about 5 minutes.
- Spread a heaping cup of the pudding in a 2-quart baking dish; cover with one-third of the banana slices, then half of the vanilla wafers and another heaping cup of the pudding. Top with another one-third of the banana slices, then another heaping cup of the pudding. Top with the remaining bananas, then vanilla wafers, then pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
- Make the topping: Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet and toast until golden, about 10 minutes. Scoop all of the solid coconut cream from the chilled can of coconut cream (do not scoop out any liquid). Beat the coconut cream, heavy cream and sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Spread the coconut whipped cream over the pudding and sprinkle with the toasted coconut and reserved lime zest. Refrigerate about 30 minutes before serving.
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
CAMBODIAN TAPIOCA-BANANA PUDDING
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Provided by rocketD
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
- Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
- When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
- Cool to room temperature or slightly warmer. Stir again before serving.
Nutrition Facts : Calories 253 calories, Carbohydrate 51.2 g, Fat 6.4 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 110 mg, Sugar 29.1 g
BANANA TAPIOCA PUDDING
There's something extra-special about smooth and creamy banana pudding. Next time you're looking for a dessert with fantastic flavor, try this recipe. It just says "home cooking."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.
Nutrition Facts :
CREAMY COCONUT-BANANA RICE PUDDING
Rice pudding is one of the easiest, most scrumptious desserts you could make, and this one-with cinnamon, coconut milk and bananas-is no exception.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan. Stir in rice; cover.
- Cook on low heat 20 to 25 min. or until rice is tender and pudding is thickened, stirring occasionally. Spoon into bowl; cool. Refrigerate several hours or until chilled.
- Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding. Top with COOL WHIP and coconut.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 26 g, Protein 3 g
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
COCONUT MILK BANANA PUDDING
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
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
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.
BANANA COCONUT BREAD PUDDING WITH RUM SAUCE
If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.
Provided by Martina
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
- Stir well to combine.
- Leave sit for 15 minutes.
- Pour mixture into greased 9x9 inch pan.
- Sprinkle nuts evenly over top.
- Bake for 45-50 minutes or until knife inserted in centre tests clean.
- For sauce: Melt butter in saucepan, stir in flour.
- Add brown sugar, cream and milk.
- Bring to boil, lower heat and simmer until thickened.
- Remove from heat and stir in rum.
- Serve warm with pudding.
- If sauce becomes too thick, thin with a small amount of milk.
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- In a small, dry heavy skillet toast the coconut flakes over medium heat, stirring often to keep from burning.
- When golden brown, transfer to a grinder. (I use a spice grinder.) Pulse grinder 2 - 3 times for a coarse texture. Don’t over grind or it becomes a clumpy flour. Transfer to a cup or small bowl. Set aside.
- Add the banana, milk and vanilla extract to a deep bowl. Using an immersion blender, blend until smooth like you were making a smoothie. (You could also use a regular blender if you don't have an immersion.)
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