Looking for the perfect summer dessert? Look no further than this easy Coconut Milk Banana Pudding Recipe! It’s so easy and it’s absolutely delicious!
If you love banana desserts, try my recipe for Fruity Pebbles Banana Pops, Ninja Creami Banana Pudding Protein Ice Cream, or Air Fryer Banana Split.
Easy Coconut Banana Pudding Recipe
This Easy Coconut Banana Pudding Recipe combines creamy coconut milk with ripe bananas for a tropical twist on a classic dessert. The recipe starts with a simple blend of coconut milk, vanilla extract, and a touch of sugar, which is then mixed with layers of sliced bananas.
A quick chill in the refrigerator allows the flavors to meld together, creating a smooth and delicious pudding. Garnish with toasted coconut flakes or a dollop of whipped cream for an extra touch of indulgence.
Perfect for a light and refreshing treat, this pudding is both easy to make and irresistibly satisfying.
Ingredients Needed For Coconut Milk Banana Pudding
Here are the simple ingredients, you will need:
- Coconut Milk: Provides a rich and creamy base with a subtle coconut flavor, making the pudding both smooth and flavorful.
- Ripe Bananas: Add natural sweetness and a creamy texture to the pudding, enhancing its tropical taste.
- Sugar: Sweetens the pudding and balances the flavors, ensuring a perfectly dessert-like finish.
- Vanilla Extract: Adds a hint of warmth and depth, complementing the coconut and banana flavors.
- Cornstarch: Thickens the pudding, giving it a luscious and satisfying consistency.
- Salt: Enhances the overall flavor of the pudding, balancing sweetness and richness.
How To Make Banana Pudding With Coconut Milk
Here’s a simple recipe for making Coconut Milk Banana Pudding:
Prepare the Pudding Base: In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved.
Thicken the Mixture: In a small bowl, mix the cornstarch with a few tablespoons of cold coconut milk until smooth. Gradually add this mixture to the saucepan, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens and starts to bubble.
Add Flavor: Remove the saucepan from heat and stir in the vanilla extract.
Add Bananas: Slice the ripe bananas and gently fold them into the pudding mixture.
Chill: Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours or until chilled and set.
Serve: Enjoy the pudding as is, or top with additional sliced bananas, toasted coconut, or a dollop of whipped cream before serving.
Pro Tips For Banana Pudding Coconut Milk
- Use Ripe Bananas: For the best flavor and sweetness, use very ripe bananas. They will mash more easily and blend into the pudding more smoothly.
- Chill the Coconut Milk: Refrigerate the can of coconut milk before use. This can help it thicken slightly and make it easier to mix with other ingredients.
- Avoid Lumps: To prevent lumps, dissolve the cornstarch in a small amount of cold coconut milk before adding it to the warm mixture. Stir constantly as you add the cornstarch slurry to the saucepan.
- Watch the Consistency: The pudding should be thick enough to hold its shape but still creamy. If it becomes too thick, you can whisk in a bit more coconut milk to reach your desired consistency.
- Prevent a Skin: Cover the pudding with plastic wrap pressed directly onto the surface to prevent a skin from forming as it cools.
- Add Texture: For added texture, consider layering the pudding with crushed graham crackers or toasted coconut flakes before serving.
- Flavor Variations: Experiment with different extracts, like almond or coconut, to add unique flavors. You can also mix in some chocolate chips or a swirl of caramel for a twist.
- Serve Chilled: Make sure to refrigerate the pudding for at least 2 hours. It tastes best when well-chilled, allowing the flavors to meld together.
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Coconut Milk Banana Pudding Recipe
Description
Ingredients
- 13.5 ounces coconut milk,
- 3 bananas, ripe
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
Instructions
- Prepare the Pudding Base: In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved.
- Thicken the Mixture: In a small bowl, mix the cornstarch with a few tablespoons of cold coconut milk until smooth. Gradually add this mixture to the saucepan, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens and starts to bubble.
- Add Flavor: Remove the saucepan from heat and stir in the vanilla extract.
- Add Bananas: Slice the ripe bananas and gently fold them into the pudding mixture.
- Chill: Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours or until chilled and set.
- Serve: Enjoy the pudding as is, or top with additional sliced bananas, toasted coconut, or a dollop of whipped cream before serving.
Equipment
- Saucepan
- Wooden Spoon
Nutrition
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