Thai Coconut Pudding Recipe Recipe For Banana

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CAMBODIAN TAPIOCA-BANANA PUDDING



Cambodian Tapioca-Banana Pudding image

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

½ cup small pearl tapioca
7 cups water, divided
5 medium ripe bananas, sliced
¼ teaspoon salt
½ cup white sugar
¾ cup coconut milk

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

COCONUT-LIME BANANA PUDDING



Coconut-Lime Banana Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16

Grated zest and juice of 1 lime
5 large bananas, peeled and thinly sliced
1 cup sugar
1/4 cup cornstarch
4 large egg yolks
31/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon pure coconut extract
1/2 11-ounce box vanilla wafer cookies (about 44 cookies)
2 tablespoons sweetened shredded coconut
1 5-ounce can coconut cream, chilled
1 cup cold heavy cream
2 tablespoons sugar

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.

EASY THAI BANANA COCONUT CUSTARD



Easy Thai Banana Coconut Custard image

This easy banana coconut custard dessert recipe is normally steamed in Thailand, but baking it in the oven is just as good and less messy.

Provided by Darlene Schmidt

Categories     Dessert

Time 1h10m

Yield 4

Number Of Ingredients 7

1 cup coconut milk
1/3 cup sugar, or to taste
2 eggs
1 ripe banana
1 teaspoon coconut flavoring, or vanilla flavoring, or both
Oil, for ramekins
1 (16-ounce) package of banana leaves , optional

Steps:

  • Preheat the oven to 350 F.
  • Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
  • Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
  • Pour the mixture into the ramekins, filling each one 3/4 full.
  • Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
  • Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
  • Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.

Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 43 mg, Sugar 20 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g

BANANA IN COCONUT CREAM



Banana in Coconut Cream image

This is a Thai recipe creamy and not too sweet, with all the healthy benefits of bananas, so rich in bone-building phosphorus and calcium, heart-healthy potassium, vitamins A and B6. Great for those leg cramps!

Provided by Rita1652

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

5 bananas, Cut into 2-inch pieces
2 cups coconut milk, Low fat is fine
4 tablespoons granulated sugar
1/2 teaspoon salt
1 cinnamon stick
1/4 cup toasted coconut
1 mango, peeled pitted and cubed (optional)

Steps:

  • In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
  • Remove cinnamon and discard.
  • Divide the mixture into 6-8 small bowls and serve warm.

Nutrition Facts : Calories 495.7, Fat 18.7, SaturatedFat 17.4, Sodium 231.7, Carbohydrate 84.2, Fiber 3.3, Sugar 71.5, Protein 2.5

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

VIETNAMESE BANANA AND COCONUT PUDDING - CHE CHUOI



Vietnamese Banana and Coconut Pudding - Che Chuoi image

A simple and refreshing banana pudding that is delicious and easy to make!

Provided by Scruff and Mum

Categories     Dessert     Snack

Time 47m

Number Of Ingredients 12

200 gm frozen cassava ((available at Asian groceries))
Tap water for soaking
30 gm small tapioca pearls ((available at Asian groceries)(Note 1))
30 gm tapioca zig zags / bot khoai ((Optional and available at Asian groceries)(Note 2))
4 Cavendish bananas (just ripe), (cut into quarters at an angle (Note 3))
400 ml coconut cream
600 ml water
4 pandan leaves, (tied together in a reef knot (available at Asian groceries))
200 gm caster sugar
1/4 tsp salt
2 tbsp crushed unsalted roasted peanuts
1 tbsp black sesame seeds ((optional))

Steps:

  • Defrost the cassava and remove any traces of the vein (brown stem). Cut into 1 cm cubes.
  • In two separate bowls, soak the tapioca pearls and zig zags in cold tap water for 15 mins.
  • Place two of the banana quarters into a bowl. Using a fork, finely mash the banana.
  • In a third bowl, soak the remaining banana in plenty of cold water.
  • Bring a pot of roughly 4 cups of water to the boil. Add the tapioca zig zags in and immediately stir the pot so that they don't stick to each other. Cook for 12 mins and stir every 3 minutes.
  • While the tapioca zig zags are cooking, in a large pot add the coconut cream, 600 ml of water, pandan leaves, cubed cassava, salt and the banana mash. Turn the heat on medium high and allow to boil.
  • After 12 mins strain the tapioca pearls that are soaking and add it to the zig zags. Cook for 1 min and continue to stir the pot. Once done, strain and rinse the tapioca ingredients and add it straight into the coconut water mixture. (Note 4)
  • When the coconut water is boiling, turn the heat down to low and add the sugar. Stir the pot until the sugar is completely dissolved.
  • Add the chopped bananas and simmer on low for 16 mins. Gently stir the pot every few mins and try to loosen any tapioca balls or zig zags that are stuck on the bottom.
  • After 16 mins, check the sweetness of the liquid. Adjust according to your taste.
  • Take off the heat and allow to cool.
  • I strongly recommend you serve this dessert chilled but it is OK warm. To chill, put it in the fridge for at least 3+ hours before serving. If you prefer it warm, then allow it to cool for roughly 45 mins in the fridge before serving.
  • Just before serving, stir to redistribute the tapioca pearls and zig zags. Garnish with peanuts and black sesame seeds.

Nutrition Facts : Carbohydrate 74 g, Protein 6 g, Fat 27 g, SaturatedFat 21 g, Sodium 132 mg, Fiber 5 g, Sugar 44 g, Calories 533 kcal, ServingSize 1 serving

CREAMY COCONUT-BANANA RICE PUDDING



Creamy Coconut-Banana Rice Pudding image

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

2 cans (15 oz. each) lite coconut milk
3/4 cup sugar
1 cinnamon stick
3/4 cup long-grain white rice, uncooked
1 banana
3/4 cup thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

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

BANANA COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST



Banana Coconut Cream Pie with Graham Cracker Crust image

This easy banana coconut cream pie recipe is a combination of a banana cream pie and a coconut pie all in a homemade graham cracker crust! This is one of my favorite no bake desserts perfect for spring and summer!

Provided by Michelle

Categories     Dessert

Time 4h30m

Number Of Ingredients 10

2 1/2 cups graham cracker crumbs
8 Tbsp butter, melted
1 3.4oz box instant Vanilla Pudding (you could also use coconut or french vanilla instant pudding)
1 cup milk
1 1/2 cups shredded coconut, sweetened
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
2 large bananas, sliced
1/2 cup toasted coconut

Steps:

  • Mix graham cracker crumbs and melted butter together. Press the graham cracker crust into a 9" or 10" pie plate and set aside.
  • In a large bowl, mix instant vanilla pudding mix and milk until combined (the pudding will be thick). Add in shredded coconut and mix. Set aside.
  • In a standing mixer with the whisk attachment or with a hand mixer, whip heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar and whip until stiff peaks form.
  • Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping.
  • Place sliced bananas in the bottom of the graham cracker crust, pour the pudding mixture over the bananas.
  • Top with remaining whipped cream and sprinkle toasted coconut over the top.
  • Chill for at least 4 hours.
  • Enjoy!

THAI TAPIOCA PUDDING



Thai Tapioca Pudding image

The perfect answer for when you have tons and tons of leftover tapioca (like I do!) from another dessert. This is Naret Sihavong's (owner of Phuket Thai Restaurant in Honolulu, HI), recipe.

Provided by Pikake21

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup small thai tapioca
8 cups cool water, divided use
3 cups coconut milk (Mae Ploy brand recommended)
1 cup sugar
1/2 teaspoon salt

Steps:

  • Rinse tapioca in cool tap water. Drain.
  • Place in saucepan with 6 cups water.
  • Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
  • Drain and rinse.
  • Combine coconut milk and 2 cups water in a clean saucepan.
  • Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
  • Add sugar and salt, stirring until sugar is dissolved.
  • Remove from heat.
  • Taste and add more sugar or salt as needed.
  • Let mixture sit in saucepan for 30 minutes.
  • Pour into dessert glasses and serve warm. Serves 8.
  • Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.

Nutrition Facts : Calories 748, Fat 24.1, SaturatedFat 22.9, Sodium 257.1, Carbohydrate 134.6, Fiber 0.5, Sugar 110.3, Protein 1.8

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.

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