Banana Coconut Pudding Or Pie Filling

This banana coconut pudding is a creamy, dreamy delight! With the sweetness of ripe bananas, the warmth of cinnamon and nutmeg, and the flaky texture of coconut, this pudding is a treat for the senses.

Perfect as a pie filling or served chilled in individual cups, it’s a delicious twist on a classic dessert.

Ready Time

20 mins

Yields

6 servings

Ingredients

1 1/2 cups milk
2 tablespoons cornstarch
1/4 cup granulated sugar
1/4 cup unsweetened shredded coconut
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large ripe bananas, sliced
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Instructions

In a medium saucepan, whisk together the milk, cornstarch, and salt until smooth. Cook over medium heat, whisking constantly, until the mixture comes to a boil.

Reduce the heat to low and simmer for 2 minutes, or until the pudding thickens.

In a small bowl, mix together the sugar, unsweetened shredded coconut, cinnamon, and nutmeg. Add the sugar mixture to the saucepan and whisk until well combined.

Remove the saucepan from the heat and stir in the sliced bananas, melted butter, and vanilla extract.

Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or until chilled. Use the banana coconut pudding as a pie filling, or serve it chilled in individual cups.

Notes

Here’s the Make sure to whisk the cornstarch mixture constantly while it’s cooking to avoid lumps.

If you notice any forming, remove from heat and whisk vigorously to break them down.

For a stronger coconut flavor, toast the unsweetened shredded coconut in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant.

If using as a pie filling, make sure it’s completely chilled before filling your pie crust to prevent a soggy crust.

To ensure the bananas don’t turn brown, sprinkle them with a little lemon juice after slicing.

Don’t overmix the sugar and spice mixture, or it’ll become tough and crumbly.

Chill the pudding for at least 2 hours, but feel free to leave it overnight in the fridge for an even more intense flavor.