Coconut Banana Pudding – Classic banana pudding is taken up a notch by using coconut milk and coconut cream in the recipe. We also finish it off with a topping of toasted coconut!
It’s been a week of isolation for us and it’s going by faster than we thought. Anyone else? I think it helps that we still have unpacking to do from our move last month so that’s kept us busy. We’ve also been cheating hardcore by letting Lucy have way more screen time than typically allowed. But we gotta do what we gotta do to keep sane!!
Today’s recipe was created as great alternative to the classic banana puddings that I’ve talked about tons before. I saw a version of it in a cook book and I thought it was a genius idea. The recipe for banana pudding was almost exactly the same but made with coconut milk in place of whole milk.
The end result was a creamy banana pudding with the perfect touches of coconut. And be cause the main coconut flavor comes from real coconut milk, the flavor doesn’t taste artificial in the slightest.
Without further ago, here is my Coconut Banana Pudding!
How to make this pudding
Like I mentioned before, this pudding recipe is almost exactly the same as a vanilla pudding recipe, except that coconut milk is used instead of whole milk. Oh and there’s coconut extract in the pudding, along with vanilla, to really enhance the coconut flavor but still keep it mellow and subtle.
To make pudding there are a few major steps:
- Heat milk
- Whisk eggs separately with sugar and cornstarch/flour
- Slowly whisk hot milk into egg yolks
- Cook custard mixture until thick as pudding
- Cool pudding completely
Once the pudding is cool, it’s time to assemble the pudding. For this recipe, I am serving the pudding parfait-style, which means it’s in individual glasses with multiple layers. But I also give you a tip in the notes for making a large pudding dish, if you prefer something more classic.
Assembling the parfaits
To assemble the parfaits, you start with vanilla wafers. I used about 4 or 5 for the bottom layer. Then comes the banana slices, also about 4 or 5. Next comes the coconut vanilla pudding.
The layers are repeated once more and then the pudding is topped with homemade coconut whipped cream. The coconut whipped cream is made with coconut cream, which is different than coconut milk. It’s thicker and has more fat, which makes it perfect for whipping into cream.
Finally, the whole parfait is topped with toasted coconut. I bought sweetened coconut flakes and cooked about 1/2 cup in a 350-degree oven until toasted and golden brown.
Tips & Tricks
- When cooking the pudding on the stove, it will seem like the pudding is never going to thicken. 5 minutes will go by and it still feels super runny and thin and nothing like pudding. But then minute 7 or 8 comes and suddenly the mixture is SUPER thick, just like that! So don’t give up and just keep whisking.
- Super ripe bananas are the best for banana pudding (and any banana dessert, really). So make sure to buy some bananas about 3-5 days before you plan to make this pudding so they have enough time to get a few brown freckles on the peel.
- Pudding needs about 2 hours to chill after cooking. Therefore, make sure to give yourself enough time to let the pudding cool before assembling. It’s also best to make these the night before to let the wafers get soft in the pudding overnight.
- This recipe makes 6 large parfaits. I could not finish a parfait by myself so it’s definitely a double portion that’s perfect for sharing. Or you can use smaller cups and make the portions a little smaller, especially if serving at a party.
Coconut Banana Pudding
Ingredients
For the coconut pudding:
- ½ cup whole milk
- 2 13.66-ounce cans coconut milk unsweetened
- ¼ teaspoon salt
- 4 large egg yolks
- 1⅓ cup sugar
- ½ cup cornstarch
- 1½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 4 tablespoons unsalted butter sliced into 4 pats
For the coconut whipped cream:
- 1 cup heavy whipping cream
- ¼ cup coconut cream
- 2 tablespoons sugar
For assembly of pudding parfaits:
- 4 large bananas
- 60 vanilla wafers (about 1/3 box)
- ½ cup toasted coconut
Instructions
Make the pudding:
- In a medium saucepan, heat the coconut milk, milk, and salt over medium heat until just before boiling. Remove from heat. In a large bowl, whisk the egg yolks and sugar until the mixture is pale yellow, about 1 minute. Add the cornstarch and whisk together. Slowly pour the scalded milk into the egg yolk mixture while whisking.
- Pour the mixture back into the saucepan and heat over medium. Whisk constantly until the mixture thickens to a pudding, about 6 minutes. Remove from heat and continue to whisk for 2 minutes to cool it down. Whisk the vanilla extract and butter into the pudding until the butter has melted. Cover the pastry cream with plastic wrap so that the plastic touches the top of it to prevent a film from forming on top. Refrigerate until the mixture has completely cooled, about 2 hours
Make the whipped cream:
- When the pudding is cool and ready to be used in the assembly of the parfaits, make the whipped cream. Add the heavy whipping cream, coconut cream, and sugar to a bowl fitted for a stand mixer. Using a whisk attachment, whip the cream until stiff peaks form. Set aside.
Assemble the parfaits:
- Place 5 vanilla wafers in the bottom of a stemless wineglass or old-fashioned glass. Slice a banana and put 4 slices at the bottom. Cover with 1/2 cup of pudding. Repeat the layers once more. Top with 2 tablespoons of whipped cream and toasted coconut shreds. Repeat with 5 other parfaits. See notes below for how to make this pudding in one large dish.
Notes
- If you rather make one large banana pudding, simply layer the ingredients in a large casserole dish, making one layer of each instead of two layers. You may need to double the whipped cream recipe, but you’ll have plenty of the other ingredients to make it happen.
- To toast coconut, place sweetened coconut on baking sheet in one even layer and bake in 350-degree oven for 5 minutes or until the coconut turns golden brown. Let it cool completely before using.
Pin for later:
More recipes you’ll love:
Warm Banana Pudding
Banana Cream Pie Dip
Coconut Tres Leches
This Coconut Banana Pudding sounds incredible! I love the idea of using coconut milk and cream to elevate the classic. Adding toasted coconut on top sounds like a genius finish. It’s smart how you adapted a cookbook idea; sometimes those simple twists make all the difference. Hope the unpacking goes well!
Looks super yummy and creamy! This Coconut Banana Pudding could be a great potluck idea or treat for a family gathering. How long can it last in the fridge?
Something is wrong with the pudding recipe. It’s super runny even after many hours in the fridge. Not sure what went wrong. We followed the recipe exactly other than using 2% milk
Very disappointed. Added more cornstarch, blended a banana in, and 2 hours in the freezer and it’s still almost as runny as milk. Something is very wrong with the ingredients or instructions. The pudding is tasty, but it is not *pudding* at all. Gonna try and put a whole tub of cool whip in it so it is at least thick enough to layer.
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What a rich dish!
Wow that is one incredible pudding! I can easily wipe off a couple of jars easily. It’s so delicious looking!
Oh my gosh, I actually have all of the ingredients for this coconut banana pudding in my pantry right now, and I cannot wait to make it! It looks amazing, and I’m sure the flavor is incredible!
Oh my gosh this looks amazing. I love banana pudding, and this one looks so pretty in individual glasses.. YUM.
I want this banana pudding right now! Looks absolutely delicious and I need to make it this week!
I had all the stuff to make these while sheltering in place and these were amazing treats! Thanks so much!
Oh my goodness, this coconut banana pudding really makes my mouthwatering, I need to try this today, deliciou!
This is so creamy and delicious! The toasted coconut is AMAZING with the banana pudding!
I always make banana pudding for my family, and I love the twist of the coconut! I think this is something they would love as well!
I am an absolute sucker for toasted coconut and will literally eat anything if it is on it – but the fact that there is banana pudding under there makes me even more excited! great pictures and such a clever flavor combo! 🙂
This looks like an amazing recipe! I can not wait to make it, YUM!!!!
I love anything with bananas or coconut! The texture of this pudding looks so smooth and creamy, I can only imagine how wonderful the taste must be!
This looks so delicious. I love desserts with bananas. Something I will definetely try.
This looks and sounds so amazing! I think this treat would be so delicious! I’m gonna try and make this this week!
Kileen
cute & little
This looks and sounds so amazing! I think this treat would be so delicious!
Kileen
cute & little
What a delicious looking pudding, and the flavor combo of banana and coconut works surprisingly well together. I will be needing more sweets with this lovely pair.
For me, it has also been passing pretty quickly. I have a lot of stuff to do lately, so that helps!
This pudding looks so good!! I am OBSESSED with this combo!
This looks simply delicious and would be a fun one to make with my little ones while we are quarantined! Thanks for sharing!
I want to dig right into this! Looks amazing! 🙂
This banana pudding is now one of my favorite recipes to make! It’s so creamy and smooth, with just the right amount of banana flavoring.
I bet those flavors together are so good. I can’t wait to try it!
Yum…this looks divine. We all need some brightness in our lives right now. Homemade pudding does that for sure.
I love the flavour combo here – coconut and banana – it reminds me of a vacation! I always love finding another way to use up those browning bananas, so thank you for the inspiration!