Banana Coconut Pudding or Pie Filling

Banana Coconut Pudding or Pie Filling
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    8 People
  • VIEWS
    9

Indulge in the velvety embrace of this banana coconut dream. Its creamy texture and nuanced butterscotch notes create a symphony of flavors, offering a guilt-free, gluten- and refined sugar-free dessert sweetened with the natural goodness of coconut sugar.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    169 mg
  • Fiber
    4 g
  • Protein
    4 g
  • Saturated Fat
    12 g
  • Sodium
    396 mg
  • Sugar
    24 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large saucepan, whisk together almond milk, egg yolks, coconut sugar, cornstarch, and sea salt until well combined. (Prep time: 5 minutes)

02

Step

Place the saucepan over medium heat, stirring constantly to prevent scorching. Bring the mixture to a gentle boil. (Cook time: 8-10 minutes)

03

Step

Continue to cook and stir the mixture until it thickens to a pudding-like consistency, about 1 to 2 minutes. (Cook time: 1-2 minutes)

04

Step

Remove the saucepan from the heat. Stir in the toasted shredded coconut, butter, and bourbon vanilla extract until the butter is fully melted and incorporated. (Mixing time: 2 minutes)

05

Step

Allow the pudding to cool to room temperature, stirring occasionally to prevent a skin from forming. (Cooling time: 30-45 minutes)

06

Step

Divide the sliced bananas evenly among 8 serving bowls or ramekins. (Prep time: 3 minutes)

07

Step

Pour the cooled pudding over the sliced bananas in each bowl. (Prep time: 2 minutes)

08

Step

Refrigerate for at least 30 minutes to allow the pudding to fully set before serving. (Chill time: 30+ minutes)

For a richer flavor, use full-fat coconut milk instead of almond milk.
If you don't have bourbon vanilla extract, regular vanilla extract works well too.
To toast the coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.
This pudding can also be used as a delicious pie filling. Simply pour it into a pre-baked pie crust and chill until set.

Gustave Okon

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Mohammad Gleichner

    I love that this is gluten-free and refined sugar-free. My family loved it, and I didn't feel guilty serving it!

  • Selena Goldner

    The bourbon vanilla extract makes all the difference! So delicious and easy to make.

  • Demetrius Stromanhickle

    Next time I might try adding a pinch of nutmeg for a little extra warmth.

  • Betsy Russel

    This recipe is amazing! The butterscotch flavor really comes through. I used it as a pie filling and it was a huge hit!

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