Coconut Banana Pudding
Coconut Banana Pudding
Savor this quick and easy dessert recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 2 hours 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 5 ripe Bananas
  • 2 tablespoons Agave
  • 6 tablespoons Cornstarch
  • ¼ teaspoon Sea Salt
  • 6 large Egg yolks
  • Two 15-ounce cans Coconut Milk
  • 12 Vanilla wafers
  • ½ cup Coconut flakes, toasted

Special equipment: four 10-ounce ramekins

  1. 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
  2. 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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