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.
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.
SUGAR FREE COCONUT BANANA PUDDING
With all the talk of celebrities and type 2 diabetes I thought I would share a family favorite dessert. For my Type 2 sweet tooth I needed something luscious. By replacing milk and sugar I reduce the carb content massively without any one noticing. I have even found sugar-free vanilla wafers! You can serve this all the time...
Provided by Mercy T
Categories Fruit Desserts
Time 45m
Number Of Ingredients 13
Steps:
- 1. In a large sauce pan whisk together first 7 ingredients. Be sure to dissolve all corn starch into this mixture.
- 2. Cook over medium heat, whisking constantly, until the custard begins to thicken. When thickened enough to coat the back of a spoon add butter a few cubes at a time. Stirring until all butter is incorporated. Stir in half the coconut at this time as well.
- 3. Remove pan from heat and carefully stir flavorings into custard. Cool completely
- 4. In a 2 quart casserole dish pour 2 Tbs of cooled custard to coat the bottom. Layer wafers to cover bottom. Cover wafers with a layer of bananas. Just cover bananas with more custard.
- 5. Repeat layers until dish is filled. End with custard. Sprinkle remaining coconut over the top of dish.
- 6. Refrigerate for at least 2 hours before serving. Over night is even better. Store any leftovers in the fridge.
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
SUGAR FREE BANANA PUDDING
I have not tried this pudding. I'm posting this for safe keeping. I found this recipe at Obesity Help. This was posted by kimhouse.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix pudding according to directions on box.
- Fold in thawed cool whip, add vanilla wafers and sliced bananas and mix well.
- Chill and enjoy!
Nutrition Facts : Calories 350.1, Fat 11.3, SaturatedFat 2.9, Sodium 762.8, Carbohydrate 60.3, Fiber 2.3, Sugar 4.9, Protein 3
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