Tropical Pudding Recipes

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LIGHT TROPICAL BANANA PUDDING



Light Tropical Banana Pudding image

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

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

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.

TROPICAL VANILLA PUDDING SHOTS



Tropical Vanilla Pudding Shots image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 8

4 ounces fat-free milk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix (recommended: Jell-O)
3 ounces coconut rum
1 ounce lime juice
1/2 cup canned crushed pineapple packed in juice, not drained
1 cup fat-free whipped topping, thawed from frozen
Pineapple wedges, for optional garnish
Lime slices, for optional garnish

Steps:

  • Combine milk and pudding mix in a bowl and whisk or mix until smooth.
  • Add rum, lime juice, and pineapple, and stir well.
  • Fold in whipped topping. Once the mixture is smooth and uniform, divide it among 8 small cups.
  • Place the cups in the refrigerator until ready to serve, at least 30 minutes.
  • Garnish them with pineapple wedges and lime slices, if using. Enjoy with a spoon!

Nutrition Facts : Calories 90, Sodium 188 milligrams, Carbohydrate 15 grams, Protein 0.5 grams, Sugar 8.5 grams

TROPICAL BREAD PUDDING



Tropical Bread Pudding image

Make and share this Tropical Bread Pudding recipe from Food.com.

Provided by Normaone

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

5 large eggs
1 quart skim milk
4 ounces dried pineapple, finely diced
3/4 cup unsweetened dried shredded coconut, divided
2 teaspoons vanilla
2 tablespoons rum (optional)
1 cup sugar
1/4 teaspoon salt
6 -8 cups bread, cubes 3/4 inch

Steps:

  • Butter a shallow 2-quart casserole.
  • Preheat oven to 300°F.
  • In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
  • Mix in bread cubes.
  • Spoon into prepared dish and top with remaining cup coconut.
  • Bake pudding 1 hour.
  • Serve warm with whipped cream, vanilla ice cream or a custard sauce.

Nutrition Facts : Calories 212, Fat 6.3, SaturatedFat 3.9, Cholesterol 89.8, Sodium 246.7, Carbohydrate 31.5, Fiber 1.3, Sugar 18.1, Protein 7.5

TROPICAL BREAD PUDDING



Tropical Bread Pudding image

"This fruity twist on an old-fashioned favorite is plain delicious," confirms Katie Sloan of Charlotte, North Carolina. "Who says you can't make a custard dessert for just two?"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 cup cubed French bread (1/2-inch cubes)
1/2 small firm banana, sliced
3 tablespoons crushed pineapple, drained
1 tablespoon sweetened shredded coconut
1/2 teaspoon lemon juice
1 egg
4-1/2 teaspoons brown sugar
1/3 cup half-and-half cream
1/4 teaspoon vanilla extract

Steps:

  • Place half of the bread cubes in a 2-cup baking dish coated with cooking spray. Combine the banana, pineapple, coconut and lemon juice; spoon over bread cubes. Top with remaining bread cubes., In a bowl, beat the egg and brown sugar. Add the cream and vanilla; mix well. Pour over bread and press down slightly. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

Nutrition Facts :

TROPICAL PUDDING



Tropical Pudding image

From Cooking Light's 1991 Annual Cookbook. Quite different from those already posted. There is a chill time to allow the gelatin to set a bit but I have no idea how long that takes and this recipe did not state a time, so I did not factor that into prep or cook time.

Provided by the_cookie_lady

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) envelope unflavored gelatin
1 3/4 cups papaya nectar
2 tablespoons sugar
2 teaspoons grated lime rind
1 (8 ounce) carton plain nonfat yogurt
1 (8 ounce) can crushed pineapple in juice, drained
1/4 teaspoon coconut extract
1 medium mango (about 3/4 pound)
1 tablespoon fresh lime juice

Steps:

  • Sprinkle gelatin over papaya juice nectar in a medium saucepan, and let stand for 1 minute.
  • Add sugar and cook papaya mixture over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove mixture from heat and stir in lime rind. Chill mixture until consistency of unbeaten egg white.
  • Add plain yogurt, pineapple and coconut extract, stirring well. Spoon ½ c pudding mixture in 6 individual dessert bowls; set aside.
  • Peel and slice mango, brushing each slice with the lime juice. Arrange slices evenly over pudding mixture. Serve chilled.

Nutrition Facts : Calories 89.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 34.9, Carbohydrate 19.4, Fiber 0.9, Sugar 17.9, Protein 3.7

CREAMY RICE PUDDING WITH TROPICAL FRUITS



Creamy Rice Pudding with Tropical Fruits image

Categories     Fruit     Rice     Dessert     Mango     Papaya     Pineapple     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup long-grain white rice
1 1/2 cups water
1 cup heavy cream
6 tablespoons sugar
1/4 teaspoon vanilla
3/4 teaspoon salt
2 cups diced mixed fresh tropical fruits such as pineapple, mango, and papaya

Steps:

  • Boil rice in water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.
  • Reduce heat to very low and cook, covered and undisturbed, 12 minutes more.
  • Stir in cream, sugar, vanilla, and salt and simmer, stirring, 2 minutes.
  • Stir 1 cup fruit into pudding and serve topped with remaining fruit.

TROPICAL RICE PUDDING



Tropical Rice Pudding image

This is a simple, yet totally memorable, way to serve rice pudding as a special dessert. The coconut cream and tropical fruits make a perfect ending to a Latin- or Island-themed menu. You can find sweet brown rice at natural food stores.

Yield serves 4-6

Number Of Ingredients 10

1 cup sweet brown rice
2 cups cold water
Pinch of sea salt
2 (14-ounce) cans unsweetened coconut milk (not light)
1/2 cup light agave nectar
1 teaspoon vanilla extract
1 mango, sliced
1 banana, sliced
6 slices pineapple
Lightly toasted unsweetened coconut, for garnish

Steps:

  • Place rice, water, and salt in a heavy saucepan and bring to a boil. Decrease the heat and cook covered over low heat for 40 minutes. Do not uncover until the rice is done. Remove from the heat and uncover.
  • Stir 1 can of coconut milk and the agave nectar into the rice and bring to a boil. Decrease the heat to a simmer and cook, stirring frequently, about 5 minutes, or until thickened. Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then refrigerate. Skim the cream off the top of the second can of coconut milk and set aside. (Use the rest of the coconut milk for another purpose.) To serve, spoon the rice pudding onto individual plates or into bowls.Arrange the mango, banana, and pineapple slices around the pudding and drizzle coconut cream on top. Sprinkle with toasted coconut and serve.

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