This Coconut Banana Pudding is different from the traditional banana pudding. As you probably know, most banana puddings are a vanilla pudding layered with banana slices and vanilla wafers. They are absolutely delicious, but a little laborious when you’re looking for a quick and tasty dessert. Also, I don’t like how the bananas turn after a couple of days. This Coconut Banana Pudding incorporates the banana into the pudding itself and then each serving is topped with toasted coconut for a delightful, tropical finish. It is so easy to make. Cooked and ready for refrigeration within 25 minutes.
Unsweetened coconut flakes are toasted to a golden brown and ground to a coarse texture. The pudding mixture uses a somewhat overripe banana blended into milk, then whisked into a sugar-cornstarch mixture. The pudding cooks to a creamy texture within 10 minutes of heating then is poured into ramekins. Each serving is topped with ground coconut flakes. As with all puddings, you need to chill it to let it set before serving. In the ramekins this only takes about 4 hours, so you can make it in the morning and have it for dessert. How easy it that?
Enjoy!
Coconut Banana Pudding
A rich and creamy banana pudding topped with toasted coconut. So easy to make and a great finish to any meal.
*See Kitchen Notes for more information and substitutions
- 3 Tbsp. unsweetened coconut flakes
- 1 ripe to overripe small banana, cut into thick slices
- 2 cups whole / 2% milk*
- ½ tsp. vanilla extract
- 3 Tbsp. cornstarch
- ½ cup sugar
- ¼ tsp. salt
In a small, dry heavy skillet toast the coconut flakes over medium heat, stirring often to keep from burning.
When golden brown, transfer to a grinder. (I use a spice grinder.) Pulse grinder 2 – 3 times for a coarse texture. Don’t over grind or it becomes a clumpy flour. Transfer to a cup or small bowl. Set aside.
Set out 4 – 6 ramekins.
Add the banana, milk and vanilla extract to a deep bowl. Using an immersion blender, blend until smooth like you were making a smoothie. (You could also use a regular blender if you don't have an immersion.)
- In a saucepan, whisk together to sugar, cornstarch and salt.
Whisk about half of the milk/banana mixture into the sauce pan. Whisk out any lumps. Run a rubber spatula around the side and bottom edges of the sauce to ensure that all of the dry ingredients have been incorporated and dissolved into the milk.
Whisk in the remaining milk mixture and start heating the pudding over a medium heat. Bring to a boil, stirring constantly. I use a high temperature rubber spatula to stir.
Reduce heat for a steady boil and continue to stir for 1.5 minutes until pudding has thickened.
Remove from heat and immediately divide between the 4 ramekins.
Sprinkle the toasted coconut generously over the tops of the puddings.
Let cool for at least 15 minutes. Cover each pudding tightly with plastic wrap and refrigerate at least 4 hours or overnight before serving.
Milk – If you only have skim or 1%, substitute 1/2 cup with half & half, heavy cream or coconut milk. To make it non dairy, substitute the milk with unsweetened almond milk, coconut milk or half almond milk/half coconut milk.
Vegan option – Use a non-dairy milk substitute like almond milk or soy. Do not use rice or oat milk. Their consistency is too thin. For more coconut flavor, you could use coconut milk, but I haven’t tried that yet. I’m afraid it might overpower the banana, but it’s worth a try.
For a traditional Southern Banana Pudding check out this one from Spiced.
Here’s a fancy and delicious various of my pudding – Inspired Edibles‘ Coconut Cream Banana Pudding with Chocolate Garnish.
If you are a rice pudding fan like I am you’ll love this Saffron Rice Pudding from EasyFoodSmith.
Bobby and I love pudding! We’ll eat pudding and pudding like sweets (e.g., flan, panna cotta) over most other desserts. Here are some of the puddings I make here in my kitchen.
This is D-licious! I made it with mostly heavy cream and some almond milk, and much less sugar. The cream and bananas are sweet enough. I’d like to try it with no extra sugar–anyone give that a try?
Excellent recipe. I used a can of full fat simple coconut milk and a 1/4 cup almond milk to make up the difference. My banana was very ripe and had been frozen by accident, but once thawed it all blended and cooked up beautifully. I only used half of the sugar as we don’t like things that sweet, especially when using bananas. I just realized that’s still 1 Tablespoon of sugar per one of four servings. I think I’ll try it again with even less and a fresher banana. It is cooling now, but the part I left in the pot on purpose tasted great!
This is a really good pudding! I did use half milk/half coconut milk, but used the rest of the recipe as listed. I like how the banana is cooked into the pudding and reminds me of banana bread. My husband and I were really pleased and he had to have seconds 🙂
Thank you for the recipe.
Teri, I’m thrilled that you and your husband enjoyed the pudding! I keep forgetting to try it with coconut milk. It sounds perfect! Thanks so much for leaving a comment. Cheers, MJ
MJ,
What a delicious twist to one of our favorite desserts, banana pudding (oh so Southern, right?). I never realized how you can avoid bananas from turning brown; fabulous tip, especially for pudding. This is definitely a comfort food recipe that we all can enjoy right now. I hope that Bobby and you are staying safe, healthy, and WARM, my friend!
Thanks Darlin. Southern – oh yes! My aunt made a fabulous traditional banana pudding, and she made it often which made me happy. 🙂 Things are good here. We did have a couple of days of really, really cold temps, but it’s warming up. YAY! Hope you are doing well and the job isn’t keep you too busy here is 2021. Cheers!
Love recipes that are so easy and simple that you generally have all the ingredients at home without leaving the comfort of your home. Great idea when you have a last minute sweet tooth but want it to be a little healthier.
OK…. I am loving the simplicity of this recipe not to mention the ingredients! I make a banana cream pie but it involves gelatin etc. I’m looking forward to experimenting with your starch as the thickener. Hoping I have coconut flakes in the pantry (if not I have a backup plan:) and will purchase coconut for next round. What a lovely dessert, just love this idea MJ.
Thanks Kelly. Using cornstarch is so easy and I do love the texture it yields. I know that texture has a lot to do with a good pudding and Bobby and I really like a firmer pudding than that provided using eggs. I think it all comes down to personal preference. I’ve made panna cotta with gelatin, but never a pudding. Of course panna cotta is a dessert that stands out there by itself. It’s so good! 🙂
I love this recipe, MJ, it’s just the kind of thing I love. Coconut and Banana are such great partners and I really like that the recipe only takes 25 minutes. I’m hoping to try it soon! Thank you for sharing and for being a part of the Hearth and Soul Link Party Community. I’m featuring this post at the party this week. Hope to ‘see’ you there! Take care, stay well, and I wish you a wonderful week!
Thanks April. I like those quick & easy recipes as well. Hope you get to try it and thanks for the feature!!!
Wow, this pudding sounds Really delicious! I could Go for a bowl now!
Thanks Jeff! I hope you give it a try.
Hi MJ, you know I was never a big fan of banana pudding just for the reason you mentioned. Your version seems far more civilized and then one can dip their vanilla wafers in the pudding…
You got it! I love the idea of dipping the wafer rather to going to all of the trouble of lining things up and pouring. Much easier. Thanks and hope you are doing better!
i like the idea of using coconut milk!
Me too! I think I’m going to try it with the next batch if the husband lets me. Ha Ha.
Excellent. Made it with full fat coconut milk and added another 3 Tbs toasted coconut to the mix. It did not over power the banana
Fantastic! Thanks for letting me know. I made a batch last week, but the next batch will use coconut milk. Glad it worked out. Cheers, MJ
This sounds like a great breakfast dessert! So tropical so its up in my alley
Breakfast? Why not? I actually could eat it anytime.:) thanks Raymund.
My gluten-free friends will love this — it’s cream pie without the crust! Though I do think the crisp coconut on top will give a similar texture and will be so satisfying. Yum!
Thanks Judy. The coconut does add some texture as well as a complementary flavor to the banana.
The pudding looks so beautifully lush & creamy and absolutely loving those tropical flavors.
Thanks Taruna. It is quite tasty.
MJ,
Banana and coconut go hand in hand. Loved the way you have written helpful notes. Amazing dessert .
Thank you Hasin! Glad you appreciate the notes. Like I tell my husband – “Cooking is not an exact science.” 🙂 There are always alternatives.
I have always thought I would like to make pudding from scratch but just haven’t so far. Will have to try it, I love banana pudding and you make it sound so easy. Joe would love the toasted coconut, winning combination all around!!
Thanks Jan. This particular pudding is easy because it doesn’t use egg yolks and the whole tempering of the yolks. The cook time is a lot shorter, but the final texture is so close it’s hard tell it doesn’t have eggs. It’s the only type of pudding I make anymore (with the cornstarch).
Love the look of the coconut! And really like how easy this is to put together. Plus one doesn’t need vanilla wafers to make this (like ’em, but never have them on hand). Really creative recipe — thanks.
Thanks John. I love toasted coconut and sometimes just toast some up as a snack. And yes, this pudding is easier than pie to make. 🙂
I love this simple yet fantastic dessert. Great combo of flavours too, MJ.
Thanks so much Angie.