BANANA COCONUT CREAM PIE
There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
- Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
- Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g
BANANA COCONUT CUSTARD
Make and share this Banana Coconut Custard recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients together.
- Butter a 1 1/2 quart souffle dish and pour in custard mixture.
- Bake at 350 for 50 minutes.
Nutrition Facts : Calories 457.7, Fat 25.1, SaturatedFat 19.7, Cholesterol 138.9, Sodium 113.2, Carbohydrate 54, Fiber 3.1, Sugar 46.4, Protein 7.2
BAKED BANANA COCONUT CUSTARD
Make and share this Baked Banana Coconut Custard recipe from Food.com.
Provided by leeleitch
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Puree the bananas in a food processor.
- Then add the coconut milk, eggs and sugar into the food processor and pulse until well mixed.
- Pour the banana custard mixture out into a bowl and stir in the shredded coconut.
- Butter eight 1/2-cup ramekins.
- Pour the banana custard into the ramekins, about 3/4 way up.
- Place the ramekins in a baking pan and pour enough hot water into the pan, water should come halfway up the sides of the ramekins.
- Bake the custards until just set, about 20 minutes.
- Immediately remove the ramekins from the hot water bath and place them on a rack to cool.
- Just before serving, sprinkle the custards evenly with about 1 tablespoon of sugar.
- Turn the oven to broil.
- Place the custards back into the oven, at least 4 inches from heating element, until sugar caramelizes, about 2 minutes.
- Garnish with the chopped candied walnuts.
Nutrition Facts : Calories 285, Fat 17, SaturatedFat 13.9, Cholesterol 50.3, Sodium 53.9, Carbohydrate 33.8, Fiber 2.2, Sugar 24.1, Protein 3.7
VEGAN VANILLA - BANANA CUSTARD
Make and share this Vegan Vanilla - Banana Custard recipe from Food.com.
Provided by Chef Joey Z.
Categories Dessert
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
- Add milk and egg replacer or banana and whisk until lumps disappear.
- Heat over medium heat, whisking, until the custard thickens.
- To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating.
- When the custard is thick enough, the trail will not close back up.
- Take the custard off heat. Whisk in butter, vanilla, and nutmeg.
- Cool with a plastic sheet pressed to the surface to prevent a skin from forming.
- Bon Appetit!
Nutrition Facts : Calories 177.7, Fat 2.2, SaturatedFat 0.3, Sodium 208.3, Carbohydrate 35, Fiber 1.5, Sugar 25.4, Protein 4.3
COCONUT/BANANA CREAM PIE
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings-it's everyone's favorite treat-and also for when company comes by. Our children-6 and 3-"help" me with baking. They've learned many of their measurement in the kitchen!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.
Nutrition Facts : Calories 544 calories, Fat 34g fat (24g saturated fat), Cholesterol 178mg cholesterol, Sodium 316mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.
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