Name: Banana Coconut Pudding
Ingredients: Ripe Bananas: 3 large (about 1.5 cups mashed) – These are the star, providing natural sweetness and that unmistakable banana flavor. Ensure they are ripe with some brown spots for optimal taste.; Full-Fat Coconut Milk: 1 can (13.5 oz / 400ml) – This brings richness and a distinct tropical coconut creaminess to the pudding.; Whole Milk: 1 cup (240ml) – Balances the richness of the coconut milk and contributes to the smooth texture.; Granulated Sugar: 3/4 cup (150g), adjustable to taste – For sweetness. You can slightly reduce or increase based on banana ripeness and personal preference.; Egg Yolks: 4 large – These are crucial for creating a rich, creamy, and custardy texture. Save the whites for meringues or an omelet!; Cornstarch: 1/4 cup (30g) – The primary thickening agent that gives the pudding its structure.; Unsalted Butter: 2 tablespoons (30g), cut into small pieces – Adds a silky mouthfeel and extra richness at the end.; Vanilla Extract: 1.5 teaspoons – Enhances all the other flavors and adds a warm, aromatic note.; Shredded Sweetened Coconut: 1/2 cup (50g), plus extra for garnish (optional: toasted) – Provides texture and intensifies the coconut flavor throughout the pudding.; Salt: 1/4 teaspoon – Balances the sweetness and brings out the other flavors.; Optional: Vanilla Wafers or Shortbread Cookies: For layering or serving – Adds a delightful crunch and classic pudding component.

Ingredients

Ripe Bananas: 3 large (about 1.5 cups mashed) – These are the star, providing natural sweetness and that unmistakable banana flavor. Ensure they are ripe with some brown spots for optimal taste.
Full-Fat Coconut Milk: 1 can (13.5 oz / 400ml) – This brings richness and a distinct tropical coconut creaminess to the pudding.
Whole Milk: 1 cup (240ml) – Balances the richness of the coconut milk and contributes to the smooth texture.
Granulated Sugar: 3/4 cup (150g), adjustable to taste – For sweetness. You can slightly reduce or increase based on banana ripeness and personal preference.
Egg Yolks: 4 large – These are crucial for creating a rich, creamy, and custardy texture. Save the whites for meringues or an omelet!
Cornstarch: 1/4 cup (30g) – The primary thickening agent that gives the pudding its structure.
Unsalted Butter: 2 tablespoons (30g), cut into small pieces – Adds a silky mouthfeel and extra richness at the end.
Vanilla Extract: 1.5 teaspoons – Enhances all the other flavors and adds a warm, aromatic note.
Shredded Sweetened Coconut: 1/2 cup (50g), plus extra for garnish (optional: toasted) – Provides texture and intensifies the coconut flavor throughout the pudding.
Salt: 1/4 teaspoon – Balances the sweetness and brings out the other flavors.
Optional: Vanilla Wafers or Shortbread Cookies: For layering or serving – Adds a delightful crunch and classic pudding component.

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Instructions

Prepare the Base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined. This prevents the cornstarch from clumping when liquids are added.
Incorporate Liquids: Gradually whisk in the whole milk, ensuring no lumps remain. Then, whisk in the full-fat coconut milk until the mixture is smooth.
Temper the Eggs: In a separate medium bowl, lightly beat the egg yolks. Once beaten, slowly ladle about half a cup of the warm milk mixture from the saucepan into the egg yolks, whisking constantly. This process, known as tempering, gently raises the temperature of the yolks, preventing them from scrambling when added to the hot mixture.
Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Whisk continuously. Place the saucepan over medium heat.
Thicken the Pudding: Cook, stirring constantly and scraping the bottom and corners of the pan to prevent scorching, for about 8-10 minutes, or until the pudding visibly thickens and begins to bubble gently. It should be thick enough to coat the back of a spoon. Be patient here; consistent stirring is key to a smooth pudding.
Mash the Bananas: While the pudding is thickening (if you have an extra pair of hands or can multitask carefully), peel and mash the ripe bananas in a separate bowl using a fork until they are mostly smooth but still have a few small lumps for texture.
Finish Off-Heat: Once the pudding has thickened, remove it from the heat. Immediately stir in the pieces of unsalted butter until melted and fully incorporated. Then, stir in the vanilla extract and the 1/2 cup of shredded sweetened coconut.
Incorporate Bananas: Gently fold the mashed bananas into the warm pudding mixture until just combined. Be careful not to overmix, as this can make the bananas too watery.
Chill the Pudding:
- For a smooth top: Pour the warm pudding into a large bowl or individual serving dishes. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding.
- For layered pudding: If using cookies, arrange a layer of vanilla wafers or shortbread cookies at the bottom of your serving dish (a trifle bowl or individual glasses work well). Pour half of the banana coconut pudding over the cookies. Add another layer of cookies, then top with the remaining pudding. Press plastic wrap directly onto the surface.
Refrigerate: Chill the pudding in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully set and for the flavors to meld.
Garnish and Serve: Before serving, remove the plastic wrap. If desired, garnish with extra shredded coconut (toasted coconut is especially delicious for an added nutty flavor and crunch), fresh banana slices, a dollop of whipped cream, or a sprig of mint.

Nutrition

Serving Size: one normal portion
Calories: 450